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."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:


  • 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


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

Questions & Replies

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  1. 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.
  2. 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 :)
  3. 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 :)
  4. Love this as is but also with tofu and other variations. Quick, easy and simply delicious.
  5. 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. <br/><br/>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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