Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.
1 tablespoon peanut oil
150g snap peas, trimmed
400g gai lan, coarsely chopped
200g green beans, trimmed and cut into 2 inch pieces
1 small head broccoli, cut into florets
4 cloves garlic, sliced thinly
1 fresh red chili, chopped finely
2 medium zucchinis, sliced thickly
2 tablespoons black bean sauce
1 tablespoon kecap manis or fish sauce
1 teaspoon sesame oil
1/2 cup unsalted roasted cashews, chopped coarsely
Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,
broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.
Photo Courtesy Of: Â Â S.Â³