A quick and flavorful Indo-Chinese stir-fry featuring a medley of crisp vegetables tossed in a savory, umami-packed black bean sauce. Perfect for a weeknight dinner, ready in under 30 minutes and best served with steamed rice or noodles.
Prep20 min
Cook10 min
Servings4
Serving size: 1 cup
195cal
6gprotein
19gcarbs
12g
Ingredients
3 tbsp Vegetable Oil (High smoke point oil like canola or sunflower)
1 inch Ginger (Finely chopped)
5 clove Garlic (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 pcs Carrot (Medium, thinly sliced diagonally)
1.5 cup Broccoli (Cut into bite-sized florets)
1 pcs Onion (Medium, cut into 1-inch cubes or petals)
0.5 pcs Red Bell Pepper (Medium, cut into 1-inch cubes)
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Vegetables in Black Bean Sauce with Burnt Garlic Fried Rice
Fiber-rich exotic veggies in black bean sauce with aromatic burnt garlic fried rice - perfectly spiced!
This indo_chinese dish is perfect for lunch. With 1010.31 calories and 21.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
Green Bell Pepper
(Medium, cut into 1-inch cubes)
1.5 cup Mushrooms (Sliced)
2 tbsp Fermented Black Beans (Rinsed well and lightly crushed)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.5 cup Vegetable Broth (Or water)
1 tbsp Cornstarch
2 tbsp Water (For cornstarch slurry)
0.25 tsp Salt (Adjust to taste, as sauces are salty)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Sauce and Slurry
In a small bowl, combine the rinsed and crushed fermented black beans, light soy sauce, rice vinegar, sugar, black pepper powder, and vegetable broth. Mix well and set aside. This is your black bean sauce.
In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until no lumps remain. Set this slurry aside.
2
Sauté Aromatics
Place a wok or large skillet over high heat. Add the vegetable oil and heat until it just begins to shimmer.
Add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30-45 seconds until they release their aroma, being careful not to burn them.
3
Stir-fry Hard Vegetables
Add the sliced carrots and broccoli florets to the wok. These are the hardest vegetables and need a head start.
Stir-fry continuously for 2-3 minutes until they are slightly tender but still have a crisp bite.
4
Stir-fry Soft Vegetables
Add the cubed onion, bell peppers, and sliced mushrooms to the wok.
Continue to stir-fry on high heat for another 2-3 minutes. The vegetables should be vibrant and crisp-tender.
5
Combine with Sauce and Thicken
Pour the prepared black bean sauce mixture over the vegetables in the wok. Add the salt and toss everything to coat evenly.
Allow the sauce to come to a vigorous simmer, which should take about 1 minute.
Give the cornstarch slurry a quick stir to recombine it, then pour it into the simmering sauce while stirring constantly. The sauce will thicken almost immediately, in about 30-60 seconds.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately with steamed jasmine rice or your favorite noodles for a complete meal.
815cal
15gprotein
158gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
