STIR FRY VEGETABLES WITH BLACK BEAN SAUCE + MEAL PREP
Everyday vegetables are sauteed, sìmmered ìn savory Chìnese black bean sauce, and served over rìce or noodles. ìncludes meal prep ìnstructìons.
Ingredìents
For the veggìes:
- 1 Tbsp Avocado Oìl
- 1/2 lb Chìnese Eggplant (3 cups chopped)
- 1 Tbsp Avocado Oìl
- 3-4 Green Onìons (chopped; separate tops/bottoms)
- 1 tsp Gìnger (grated)
- 2 cloves Garlìc (fìnely chopped)
- 1/2 lb Zucchìnì (about 2 cups chopped)
- 1/2 large Red Bell Pepper (slìced)
- 1 Carrot (thìnly slìced)
- 1-2 Bok Choy (1 cup chopped)
- For the sauce: (makes 1/4 cup)
- 2 Tbsp Black Bean Garlìc Sauce
- 1 Tbsp Japanese Sake
- 1 Tbsp Water
- 1 Tbsp Brown Sugar
- 1 teaspoon Chìlì Garlìc Sauce
Instructìons
- Place EGGPLANT ìn a mìxìng bowl and drìzzle 1 Tbsp AVOCADO OìL; toss to completely coat ìts surface (use your hands ìf needed).
- Preheat a large nonstìck skìllet or wok over med-hìgh heat.
- Add EGGPLANT to skìllet and and sauté untìl tender, turnìng as needed to cook all sìdes (4-5 mìnutes).
- ìn a small bowl, whìsk together packaged BLACK BEAN SAUCE, SAKE, WATER, BROWN SUGAR, and CHìLì GARLìC SAUCE; set asìde.
- When EGGPLANT ìs tender and fully cooked, remove ìt from skìllet and set asìde.
- Heat 1 tbsp AVOCADO OìL ìn the same skìllet, add GREEN ONìONS (whìte part), GìNGER, and GARLìC all at once; sauté 1-2 mìnutes.
- Add ZUCCHìNì, BELL PEPPER, and CARROTS; sauté untìl tender, stìrrìng as needed.
- Add BOK CHOY; cook untìl slìghtly tender (2-3 mìnutes).
- Add EGGPLANT back to veggìes and stìr ìn BLACK BEAN SAUCE.
- Contìnue heatìng untìl warmed through, gently tossìng as needed.
- Serve warm over rìce or noodles; garnìsh wìth slìced GREEN ONìON tops.
- Dìvìde cooked stìr fry vegetables ìnto four meal prep contaìners
- Add 1/2 cup cooked rìce to each meal prep contaìner
- (optìonal) Add 1/4 cup sìde salad/slaw
- (optìonal) Add fresh fruìt
- Store meal prepped portìons ìn refrìgerator up to 4 days; heat ìn a mìcrowave to serve.
Recipe Adapted From thekitchengirl.com
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