Spicy Black Bean and Vegetable Stir-Fry

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Spicy Black Bean and Vegetable Stir-Fry AI-generated image
20 minTotal time
EasyDifficulty
300kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Black beans Use canned kidney beans, drained and rinsed.
  • Sriracha sauce Use an equal amount of another chili-garlic sauce.
  • Honey Use an equal amount of maple syrup.

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein11 g
Carbohydrates44 g
Fat9 g

Fiber 10 g · Sugar 10 g · Sodium 1500 mg

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A flavorful and nutritious stir-fry made with black beans, fresh vegetables, and a spicy sauce.

Main Dish

Steps

  1. Rinse the black beans and set aside.
  2. Heat the vegetable oil in a pan over medium heat.
  3. Add the garlic and ginger to the pan and sauté for 1 minute.
  4. Add the mixed vegetables to the pan and stir-fry for 3-4 minutes, until they are tender-crisp.
  5. Add the black beans to the pan and cook for an additional 2 minutes.
  6. In a small bowl, whisk together the soy sauce, sriracha sauce, honey, salt, and black pepper.
  7. Pour the sauce over the black beans and vegetables and stir to coat everything evenly.
  8. Cook for another 2 minutes, until the sauce thickens slightly.
  9. Remove from heat and serve hot.

Tips for Spicy Black Bean and Vegetable Stir-Fry

  • Cut the vegetables to similar sizes so they cook evenly; broccoli florets should be small enough to become tender-crisp quickly.
  • Keep the pan uncrowded to help the vegetables stay crisp rather than steam.
  • The finished sauce should cling lightly to the beans and vegetables; stop cooking once it thickens so it does not turn sticky.

Drink pairing

A crisp off-dry Riesling
Its refreshing acidity and slight sweetness balance the chili heat and savory soy sauce.

0% option: Chilled sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the vegetables are done?
They should look bright and feel tender-crisp, with a little bite remaining rather than turning soft.

Can I prepare any of this ahead?
Chop the vegetables and mix the sauce ahead, keeping each covered in the refrigerator. For best texture, cook the stir-fry just before serving.

What can I serve with this stir-fry?
Serve it over steamed rice or noodles, or alongside a simple grain to make the meal more substantial.
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