BROCCOLI WITH BLACK BEAN-GARLIC SAUCE
The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish. From Eatingwell.com NUTRITION INFORMATION: Per serving: 53 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 133 mg sodium.
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 11
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
This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming. The slurry is optional. It gives the sauce a nice thickness. I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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