Vegetables In Black Bean Sauce
Vegetable in black bean sauce is a classic Chinese dish that is both delicious and nutritious. vegetables and a rich sauce made with fermented black beans, garlic, and ginger. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It is also rich in fiber, vitamins, and minerals, thanks to the wide variety of vegetables used. However, people with a soy allergy .
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
303 kcal
Protein
20 g
Carbs
47 g
Fat
2 g
Fiber
23 g
Ingredients
Garlic, small clove
1 gms (10g)
Capsicum, green
1 tbsp (15g)
Capsicum, red
1 gms (1g)
Capsicum, yellow
1 gms (70g)
CARROT
1 gms (50g)
MUSHROOM
1 gms (100g)
Zucchini, green
50 gms (50g)
Onion, stalk
80 gms (80g)
SOYA SAUCE
1 tsp (5g)
Common salt
1 tsp (5g)
Pepper, black
1 tsp (5g)
black beans
1 medium bowl (120g)
Ginger, fresh
1 tsp paste (5g)
Instructions
Cooking Steps
In a small bowl, mix the black bean sauce and soy sauce together. Set this sauce mixture aside.
Add rest of the vegetables to the wok. Stir-fry them for 3-4 minutes or until they start to become tender but are still crisp.
Pour the prepared sauce mixture over the vegetables and stir well to coat them evenly.
Add water to the wok and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for 2-3 minutes.
Taste the dish and adjust the seasoning with salt and pepper as needed. (The black bean sauce is already salty, so be cautious with additional salt.)