Black Bean and Vegetables Stir-fry Recipe

Name: Black Bean and Vegetables Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil or canola oil, or other vegetable oil; 7 ounces mushrooms cremini or button, sliced; 1 medium carrots sliced into thin diagonals; 1 medium sweet potatoes, or yams diced into 1/4-inch cubes; 2 each scallions, spring or green onions sliced; 6 ounces tofu extra-firm or firm; 2 tablespoons soy sauce, sodium reduced or to taste; 1 3/4 teaspoons sesame oil or to tase; 1 teaspoon hot chili pepper oil or to taste; 2 1/2 tablespoons sesame seeds; 13 each red cabbage thinly sliced; 2 cloves garlic or to taste, peeled and minced; 1 each - broccoli stalk, cut into small chunks; ⅔ cup black beans rinsed and drained; 1 x salt and black pepper to taste

Servings: persons

1 1/2 tablespoons olive oil or canola oil, or other vegetable oil
7 ounces mushrooms cremini or button, sliced
1 medium carrots sliced into thin diagonals
1 medium sweet potatoes, or yams diced into 1/4-inch cubes
2 each scallions, spring or green onions sliced
6 ounces tofu extra-firm or firm
2 tablespoons soy sauce, sodium reduced or to taste
1 3/4 teaspoons sesame oil or to tase
1 teaspoon hot chili pepper oil or to taste
2 1/2 tablespoons sesame seeds
13 each red cabbage thinly sliced
2 cloves garlic or to taste, peeled and minced
1 each - broccoli stalk, cut into small chunks
⅔ cup black beans rinsed and drained
1 x salt and black pepper to taste

1
Heat the oil in a large skillet or sautA pan over medium heat.
2
Stir in the mushrooms, carrot, sweet potato and green onion.
3
Cook, stirring often, for 8 to 10 minutes, or until the vegetables are tender.
4
Crumble the tofu into the pan with your fingers.
5
Stir to mix.
6
Season the vegetable mixture with the soy sauce, sesame oil, chili oil and sesame seeds.
7
Stir in the cabbage, garlic, broccoli and black beans to the pan.
8
Stir until well mixed and cook for 4 to 6 minutes, or until the flavors have fully married together.
9
Season with more salt and pepper if needed.
10
Serve warm with steamed rice or boiled noodles if desired.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil or canola oil, or other vegetable oil, 7 ounces mushrooms cremini or button, sliced, 1 medium carrots sliced into thin diagonals, 1 medium sweet potatoes, or yams diced into 1/4-inch cubes, and more.

Yes, Black Bean and Vegetables Stir-fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Vegetables Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions