Black Bean Stir Fry
POSTED: 3:44 pm HST September 2, 2008
UPDATED: 4:12 pm HST September 2, 2008
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Sauce: 1-2 TBS Lee Kum Kee Black Bean Sauce 1 clove garlic, minced 1/2 tsp minced fresh ginger 1/2 tsp (to taste) chili paste 1 tsp sugar 1 tsp rice wine vinegar 1 tsp soy sauce 1/2 tsp sesame oil 1 TBS sherry or sake 1/2 cup vegetable broth Directions:
- Combine and mix all ingredients and set aside.
- To thicken: 1 TBS corn starch mixed with 2 TBS cold water
- In a hot wok add 2 TBS peanut oil. Stir fry sliced zucchini, sliced carrots, sliced red bell pepper, and snow peas. Cook until crispy tender. Add the sauce, and heat to bubbling. Add cornstarch water mix to thicken.
- Serve immediately.
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