|Stir-fried Vegetables in Black Bean Butter Sauce||
Recipe Type: Sides, Vegetables
Fermented black bean paste can be found in Asian specialty grocery stores, but a similar black bean garlic sauce by Kikkoman or Lee Kum Kee is available in most grocery stores or on amazon.com. Any assortment of vegetables is great in a stir-fry, but these are my favorites. Serve with rice to absorb the sauce.
- 2 cups carrots, sliced on the bias
- 2 cups cabbage, sliced thin
- 2 cups sweet onion, cut in half and then sliced
- 2 cups bell pepper, sliced
- 2 cups crimini mushrooms, sliced
- 2 cups zucchini, sliced on the bias
- 1 Tbsp. peanut oil
- 2 tsp. garlic, minced
- 2 tbsp. shallot, minced
- 1 Tbsp. fermented black bean paste
- 3/4 cup white wine
- 2 Tbsp. soy sauce
- 3 Tbsp. butter, cut into 3 pieces
- 2 tsp. rice wine vinegar
- Freshly ground black pepper
- In a wok, or large, flat bottomed skillet, heat the peanut oil until shimmering.
- Carefully add the carrots, cabbage and onion to the pan. Cook, stirring once, until they start to get tender, about 3 minutes. Add the pepper, mushrooms and zucchini and cook, stirring once, for about 3 more minutes or until crisp-tender.
- Clear a spot in the middle of the pan to add the garlic and shallot, stirring constantly, until fragrant, about 15 seconds. Stir in the black bean paste, white wine and soy sauce, keeping most of the vegetables out of the sauce. Cook for about 5 minutes until it reduces by about half.
- One piece at a time, add the butter, and whisk it into the sauce.
- Stir in all of the vegetables to coat with sauce.
- Finish with rice wine vinegar and black pepper, to taste.
- Serve with brown or jasmine rice.