2Food > Stir-Fried Vegetables in Black Bean Sauce

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Stir-Fried Vegetables in Black Bean Sauce

Prep Time: 55 min.
Cook Time: 25 min.
Total Time: 80 min.
Servings: 4

What you need

1 teaspoon Chinese five-spice powder (see Notes)
1 tablespoon canola oil
1 teaspoon chile-garlic sauce (see Notes)
1 tablespoon cornstarch
1 1/2 tablespoons minced fresh ginger
6 cloves garlic, minced
2 cups chopped scallions greens
2 1/2 tablespoons reduced-sodium soy sauce, divided
1/4 teaspoon freshly ground pepper
2 tablespoons fermented black beans or 1 tablespoon black bean-garlic sauce (see Notes)
1 red bell pepper, cut into thin strips
4 1/2 tablespoons Shao Hsing rice wine or sake (see Notes), divided
1/2 teaspoon toasted sesame oil
2 cups snow peas, strings removed
2 teaspoons sugar
1/2 cup vegetable broth or water
2 14-ounce packages firm water-packed tofu, drained
1 yellow bell pepper, cut into thin strips

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How to do it

1. Cut each block of tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.Stir together 2 tablespoons rice wine (or sake), 1 tablespoon soy sauce, five-spice powder and sesame oil in a medium bowl.

2. Cut the drained tofu into 1-inch pieces.

3. Add to the marinade and toss to coat. Cover and let stand at room temperature for 25 minutes.Position a rack 4 to 6 inches from the heat source; preheat broiler. Line a large baking sheet with foil and spread the tofu on it in an even layer. Broil, turning once, until lightly browned and crisp, 8 to 10 minutes total.Meanwhile, stir together 1 1/2 tablespoons rice wine (or sake), the remaining 1 1/2 tablespoons soy sauce, broth (or water), cornstarch, sugar and pepper in a small bowl.

4. Place next to the stove.

5. Heat oil in a large nonstick skillet or wok over medium-high heat.

6. Add garlic, black beans (or black bean-garlic sauce), ginger and chile-garlic sauce and cook, stirring, until fragrant, 10 to 15 seconds.

7. Add bell peppers and cook, stirring, for 1 minute.

8. Add snow peas and the remaining 1 tablespoon rice wine (or sake) and cook, stirring, for 30 seconds.

9. Add scallion greens and the reserved sauce mixture and cook, stirring, until thickened, about 45 seconds.

10. Add the tofu and toss to coat.

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Nutrition

Calories
315.5cal ( 15.77% of daily need)
Fat
6.42g ( 9.88% of daily need)
Saturated Fat
0.81g ( 5.09% of daily need)
Carbohydrates
18.49g ( 6.16% of daily need)
Sugar
5.93g ( 6.59% of daily need)
Cholesterol
71.44mg ( 23.81% of daily need)
Sodium
1013.22mg ( 44.05% of daily need)
Alcohol
2.72g ( 15.09% of daily need)
Protein
42.58g ( 85.15% of daily need)
Selenium
141.83µg ( 202.62% of daily need)
Vitamin C
128.37mg ( 155.6% of daily need)
Vitamin B3
21.53mg ( 107.66% of daily need)
Vitamin B12
5.06µg ( 84.34% of daily need)
Vitamin B6
0.95mg ( 47.64% of daily need)
Vitamin A
1931.13IU ( 38.62% of daily need)
Phosphorus
359.48mg ( 35.95% of daily need)
Iron
5.5mg ( 30.57% of daily need)
Manganese
0.45mg ( 22.57% of daily need)
Potassium
707.04mg ( 20.2% of daily need)
Magnesium
80.56mg ( 20.14% of daily need)
Folate
70.5µg ( 17.62% of daily need)
Vitamin B2
0.28mg ( 16.2% of daily need)
Vitamin K
16.95µg ( 16.14% of daily need)
Vitamin D
2.38µg ( 15.88% of daily need)
Vitamin B1
0.2mg ( 13.31% of daily need)
Fiber
3.28g ( 13.13% of daily need)
Vitamin E
1.95mg ( 12.97% of daily need)
Zinc
1.91mg ( 12.72% of daily need)
Copper
0.24mg ( 12.23% of daily need)
Vitamin B5
0.92mg ( 9.21% of daily need)
Calcium
82.94mg ( 8.29% of daily need)

Breakdown

Proteins
56.38%
Fat
19.14%
Carbs
24.48%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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