Vegetables in Black Bean Sauce

1. 1
   prep · ~3 min

   Blanch the vegetables.

   1.Bring a pot of water to a rolling boil.

   2.Add broccoli florets, carrot slices, green beans, and baby corn. Boil for 2 minutes.

   3.Drain immediately and plunge vegetables into a bowl of ice-cold water to stop cooking. Drain again and set aside.
2. 2
   mix · ~1 min

   Mix the black bean sauce.

   1.In a small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry.

   2.Add the remaining water, soy sauce, rice vinegar, chopped fermented black beans, and black pepper. Stir well.

   TIPWash the fermented black beans briefly to remove excess salt before chopping.
3. 3
   saute · ~3 min

   Sauté the aromatics and onions.

   1.Heat oil in a wok or large pan over high heat until shimmering.

   2.Add chopped garlic and ginger. Stir-fry for 20 seconds until fragrant.

   3.Add diced onion and cubed bell pepper. Sauté for 2 minutes until they begin to soften but still have crunch.

   TIPKeep the heat high and stir constantly to avoid burning the garlic.
4. 4
   saute · ~1 min

   Toss in the blanched veggies.

   1.Add the drained blanched vegetables to the wok.

   2.Sprinkle a pinch of salt and toss everything together for 1 minute.
5. 5
   simmer · ~2 min

   Add the sauce and coat the vegetables.

   1.Give the prepared black bean sauce a quick stir and pour it over the vegetables.

   2.Toss everything well so the sauce coats each piece.

   3.Cook for 2 minutes until the sauce thickens, bubbles, and turns glossy.

   TIPThe sauce will thicken quickly once it comes to a boil. Toss continuously to prevent lumps.
6. 6
   garnish

   Finish with spring onions and serve immediately.

   Transfer to a serving plate, garnish with chopped spring onion greens, and serve hot with steamed rice or noodles.

Cuisines we love