Stir-Fried Veggies with Black Bean Sauce

I love this dish. It has the vitality of stir-fry and the protein of black beans to create a strengthening, vitalizing main course or side dish. And delicious? Well, get cooking and see for yourself!

Makes 3-4 servings

Ingredient List: 

Black Bean Sauce:
2 tablespoons avocado oil
4 tablespoons cooked/canned black turtle beans, mashed with a fork
1 cloves fresh garlic, minced
Generous pinch crushed red pepper flakes  
1/2 cup white wine
1 tablespoon organic soy sauce
2 tablespoons brown rice syrup
2 teaspoons arrowroot

extra virgin olive oil
½ red onion, thin half-moon slices
2 cloves fresh garlic, thinly sliced
Sea salt
1 carrot, thin matchstick pieces
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
2 small zucchini, thin matchstick pieces
2 yellow summer squash, thin matchstick pieces
6 fresh shiitake mushrooms, stems removed, thinly sliced
1 small bunch dark leafy greens, kale, collards, bok choy or a mix, shredded
3 fresh green onions, thinly sliced on the diagonal
3 sprigs fresh basil, leaves shredded

Step By Step Instructions: 

Make the sauce. Heat a wok or heavy skillet over medium-high heat. Add oil, beans and garlic, red pepper flakes and stir fry for 2 minutes. Reduce heat to low and add wine, soy sauce and rice syrup. Cook, stirring, until the mixture heats through. Stir in arrowroot and continue stirring until the mixture thickens. Set aside.

Heat a wok over medium heat. Add oil, onion and garlic and stir fry for 1 minute with a pinch of salt. Stir in carrot and pepper, a pinch of salt and stir fry for 1 minute. Stir in zucchini and yellow squash, a pinch of salt and stir fry for 1 minute. Stir in shiitake mushrooms, a pinch of salt and stir fry for 1 minute. Finally, stir in greens, sprinkle with water (use your fingertips) and stir fry until greens are bright green and just wilted. Stir in black bean sauce, green onions and basil and stir fry until the sauce is blended through the vegetables. Transfer to a serving platter and serve immediately.

Cook’s Tip: If you prefer to prepare this recipe without wine, simply use vegetable broth in its place.