vegetable stir-fry with fermented black beans (recipe, vegan)

[Guest guest]

Fermented black beans have to be one of the nastiest looking things

I've ever considered eating. They're dead ringers for rat turds. But

I love them! I have this nasty, beat-up old paper carton of them I've

been carting around for years. I figure they can't possibly go bad. I

make this all the time. Really you can use any veggies you like. This

time I used a zucchini, broccoli, asparagus and chinese broccoli. Oh,

and I'm too lazy to parboil stuff first. I just stir-fry it. Comes out

fine. I also don't remove the veggies to a plate to finish the sauce. I

just make a well in the center, toss in the extra stock and the

cornstarch mixture and cook a minute or so until thickened. Ate with

jasmine rice.

 

Laura

 

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Vegetable Stir-Fry With Fermented Black Beans

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons roasted peaut oil -- plus extra to finish

2 teaspoons garlic -- chopped

3 teaspoons ginger -- minced

2 tablespoons scallions -- chopped

2 tablespoons fermented black beans -- chopped

1 teaspoon red pepper flakes

7 cups mixture of the following, 7-8 cups:

green beans -- diagonally sliced

broccoli florets and stems -- peeled and

sliced; briefly parboiled

asparagus -- sliced diagonally; briefly

parboiled

zucchini -- cut into rounds

snow peas -- slivered or left whole

1 cup vegetable stock

1 tablespoon soy sauce

1 tablespoon rice wine (mirin) or sherry

2 teaspoons cornstarch -- mixed with 2 tablespoons of stock

or water

 

Set the wok over high heat, swirl the oil around the sides, and when

hot add the garlic, ginger, scallion, black beans, and pepper flakes.

Stir-fry 1 minute. Add the vegetables and stir-fry for 2 minutes. Add

1/2 cup of the stock, the soy sauce, and rice wine and simmer until the

vegetables are tender-firm.

 

Remove the vegetables to a platter, add the rest of the stock to the

wok, stir in the cornstarch, and simmer until the sauce is thickened.

Pour it over the vegetables and drizzle a little roasted peanut oil

over the top.

 

Recipe By: Deborah Madison

Source: " Vegetarian Cooking For Everyone "

Copyright: " 1997 "

Start to Finish Time: " 0:30 "