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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.
Prepare the Sauce and Slurry
Sauté Aromatics
Stir-fry Hard Vegetables
Stir-fry Soft Vegetables
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 195.43 calories per serving with 6.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine with Sauce and Thicken
Garnish and Serve
Make it a more substantial meal by adding pan-fried tofu cubes, paneer, chicken strips, or shrimp. Add the cooked protein along with the soft vegetables in step 4.
For extra heat, add 1 teaspoon of chili garlic sauce or a few dried red chillies along with the aromatics in step 2.
Toss in a handful of roasted cashews or peanuts at the end for a delightful textural contrast.
Feel free to substitute with other quick-cooking vegetables like baby corn, snow peas, zucchini, or bok choy.
The medley of colorful vegetables like broccoli, carrots, and bell peppers provides a powerful dose of essential vitamins A, C, and K, along with minerals like potassium and folate, which support overall health.
Loaded with vegetables, this dish is an excellent source of dietary fiber. Fiber is crucial for promoting healthy digestion, maintaining stable blood sugar levels, and supporting gut health.
Garlic, ginger, and the vibrant vegetables are rich in antioxidants. These compounds help protect your body from damage by free radicals, reducing oxidative stress and inflammation.
As a plant-based dish, it is naturally free of cholesterol and low in saturated fat. The high fiber and potassium content from the vegetables also contribute to maintaining healthy blood pressure levels.
One serving of this dish contains approximately 180-220 calories, making it a light and healthy main course. The calorie count does not include accompaniments like rice or noodles.
Yes, it is very healthy. It's packed with a variety of vegetables, providing fiber, vitamins, and minerals. It's a plant-based, low-calorie dish. To keep it healthier, use a low-sodium soy sauce to manage the sodium content.
Absolutely! This dish is very versatile. You can add cubed firm tofu, paneer, chicken, or shrimp. Sauté the protein separately until cooked and add it back to the wok with the vegetables before adding the sauce.
To make this gluten-free, simply replace the light soy sauce with tamari or a certified gluten-free soy sauce. Also, ensure your brand of fermented black beans does not contain any gluten additives.
This stir-fry pairs wonderfully with steamed jasmine rice, brown rice, quinoa, or hakka noodles. For a low-carb option, you can serve it with cauliflower rice.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through. The vegetables may lose some of their crispness upon reheating.