Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce

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: 20 mins
• Serves: 6

Ingredients

• Slurry

• 2  teaspoons cornstarch
• 2  teaspoons water

• Sauce

• 3⁄4 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.