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Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce

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“This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming. The slurry is optional. It gives the sauce a nice thickness. I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Slurry
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • Sauce
  • 34 cup water
  • 1 teaspoon sugar
  • 2 tablespoons black bean garlic sauce
  • 1 teaspoon grated ginger
  • Vegetables
  • peanut oil
  • 1 head broccoli (about 6 cups cut into florets, stems skin removed and sliced)
  • 1 red pepper, sliced
  • 1 small red onion, slice
  • 6 ounces mixed mushrooms, sliced (like button and shiitake)
  • 3 garlic cloves, minced

Directions

  1. Mix slurry and set aside.
  2. Mix sauce ingredients and set aside.
  3. Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
  4. Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
  5. Move veggies to the side pour in slurry and stir all till thickened.
  6. Serve over rice, noodles or low carb it as is.

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