Black Bean Stir Fry
The heatwave is still going strong and a number of records have been broken making this one of the hottest summers I can remember. I am trying to focus on the positive, such as my pepper plants that are growing like crazy and my tomatoes that are quickly ripening. Last year I had one little tomato grow, along with a basil tree. So far this year I have two tomatoes, one green pepper, one eggplant (!), a mini-basil tree, cilantro, and thyme. Still a little early to tell if the vegetables will full ripen but I’m hopeful that this year I’ll actually be able to cook up some of my own veggies.
This heatwave also has me working on some new recipes, ones that involve very little cook time. With my kitchen being as tiny as it is any amount of cooking causes the temperature to skyrocket so I’m trying to be in and out in under 15 minutes so that I can avoid the furnace effect. While a few recipes have crashed and burned others have been very successful. I have found a new appreciation for my wok which is the perfect tool when it comes to quick cooking. This recipe is very versatile and could also work with beef and chicken in place of the tofu for the meat eaters out there.
Ingredients: (serves 4)
- 1 tbsp veg oil
- 1 tbsp soy sauce
- 3 garlic cloves, diced
- 1/4 tsp ginger, diced
- 2 scallions, diced
- 1.5 lbs broccoli, cut into 1in florets
- 8 oz tofu, cubed
- 2 cups shredded carrots
- 2 tbsp Asian Black Bean Sauce (I use Kikkoman)
- Heat the vegetable oil and the soy sauce in a wok over medium high heat.
- Once the oil is hot add the garlic, ginger, and scallions and stir well for 1 minute then add the broccoli, tofu and carrots. Cook for 5minutes, stirring well to prevent burning/sticking. Add the black bean sauce and toss well cooking for 2minutes, season to taste with soy sauce. Serve over brown or fried rice.
This recipe brings quick cooking to a whole new level, including prep time this meal is on table in well under 20minutes. Nothing like quick easy and tasty!