7 Reviews

We did this for dinner last night, however, I don't buy black bean sauce. I use the fermented black beans. So instead of adding the already made sauce to the liquids, I stir-fried the garlic, black beans and some ginger in the wok first. I added some x-firm tofu and allowed it to brown. Then added the mushrooms and allowed them to give up their juice. After removing them, I stir-fried the veggies, adding a little broth and covering them, to steam slightly. I didn't make a separate slurry, either, but added the corn starch to the rest of the liquid.

All this means that I'm not certain I actually made the same dish, even tho I used most of the same ingredients. We liked it, although it reminded DH of another dish we make. I'll probably make this one again, however, as the other dish doesn't have broccoli, one of our favorite veggies.

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OliveLover June 24, 2011

This was an incredibly fast, easy and simple stir fry. It took about 15 minutes from the minute I turned on the gas burner to when the foot hit my lips. I didn't want to take the time to make rice but I think it would be great to soak up the slurry. I used all fresh veggies which I think made it much more flavorful than using frozen.

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EmilyStrikesAgain January 15, 2011

Can't fault this recipe, it was delicious. I was going to buy from take away but this closely replicates so glad I did not bother. I will be making this again. I didn't bother to add tofu and i omitted the pepper as i didn't have any but it didn't need them anyway. Fabulous :)

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dbintley1 May 28, 2009

We very much enjoyed this, quick and easy to prepare, an excellent and colourful blend of fresh vegetables. I made the dish as directed, didn't add tofu :) , did use the slurry. the trick to the slurry is to be sure that you have thoroughly blended the cornstarch with the liquid, and to add some of the sauce to the slurry before adding to the wok. Well, that works for me, anyway! I served it on eggnoodles, for a tasty and healthy supper. Would quite easily serve it on rice as well, but we'd had rice the night before, I wanted to vary it! Thanks Rita, for another excellent recipe :)

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Karen Elizabeth September 08, 2008

Another person who added tofu and turned this dish into a wonderful vegetarian entree. I had to use regular yellow onions instead of red ones as I was out. Also a timed the vegetables a little bit adding the broccoli and peppers, cooking a minute or so then adding the onions, mushrooms and garlic. Since I was using a softer tofu (not fried in cubes) I did not add it until the very end. Served it over brown rice. Yummy!

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justcallmetoni March 15, 2007

I was quite worried when I prepped the ingredients for this as the black bean sauce didn't look appealing... When I made it I was pleasantly surprised! The flavour was very light and not overpowering at all and the steaming of the veggies left them bright and yummy. A tip when you are making this, finley slice all the broccoli "trunks" you don't use and fry them to make broccoli chips. My only niggle was I found it really hard to mix the slury in with the sauce and ended up with some broccoli caked in cornstarch jelly ick! I added some deep fried tofu to mine to up the protein abd served it with Kittencal's zucchini fries.

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PinkCherryBlossom August 29, 2006

Love this as is but also with tofu and other variations. Quick, easy and simply delicious.

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Brandon Li January 30, 2014
Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce