Broccoli Mushroom Red Peppers In Black Bean Garlic Sauce Recipe 445 Recipes

MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS

Steps:

• Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
• Cook the noodles according to the packet instructions.
• In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
• Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
• Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE RECIPE - (4.4/5)

Steps:

• Mix slurry and set aside. Mix sauce ingredients and set aside. Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes. Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes. Move veggies to the side pour in slurry and stir all till thickened. Serve over rice, noodles

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE

Steps:

• Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
• Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
• Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
• Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE

Steps:

• Mix slurry and set aside.
• Mix sauce ingredients and set aside.
• Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
• Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
• Move veggies to the side pour in slurry and stir all till thickened.
• Serve over rice, noodles or low carb it as is.

ITALIAN BROCCOLI WITH PEPPERS

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

BROCCOLI WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
• Transfer to a bowl to cool.
• Mix 1/4 cup water, vinegar and cornstarch in a small bowl.
• Add black bean sauce and stir until smooth.
• Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat.
• Add garlic and stir-fry until fragrant, about 30 seconds.
• Add broccoli and stir to coat.
• Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes.
• Push broccoli to the sides and pour the sauce mixture in the center.
• Stir until the sauce begins to thicken, about 1 minute.
• Stir in the broccoli to coat.
• Serve immediately, sprinkled with the sesame seeds.