Spicy Black Bean Stir Fry

I tend to go crazy at the grocery store when I’m low on produce. Meaning I grab everything that looks ripe, leafy, vibrant, and/or colorful. When I get home and unload, I want to eat everything immediately. In general, I have a hard time focusing on just one item in a dish and leavening behind so many others. It’s as though the sheer variety visually and mentally impairs me from honing in on a single type and I experience a temporary sense of veggie paralysis. You might call this indecision…semantics. The indecision is how recipes like Hodgepodge Pie are concocted in my kitchen.

Sunday lunch was another episode of indecision combined with an intense craving for crunchy vegetables after a hot mid-morning jog. I couldn’t pass up a single thing in my crisper, so it all went in the wok. Ok - I passed on the chard after having just made the rolls, but I threw down most of what I had in this delicious stir-fry. Stir fry is such a simple dish that I almost feel stupid posting a recipe for it. I hate reading stir-fry recipes, because they all sound the same to me. I had forgotten how useful they were when I was just learning to cook. I don’t care who you are, you can make this regardless of your cooking know-how. Pick and choose your own veggies to throw in, add a little soy with a small pinch of sugar and be careful with the chili paste.

Spicy Black Bean Stir Fry

Serves 2
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients

1 tsp. Canola oil

2 Green onions, chopped, white & green parts separated

1 T. Fresh ginger, minced

1 T. Garlic, minced

½ c. Carrots, thinly sliced

½ c. Chinese mushrooms, chopped (shiitake, oyster or other)

¾ c. Zucchini, sliced into ½ moons

¾ c. Cauliflower, chopped

½ c. Yellow corn, fresh or frozen

2 tsp. Tamari or soy sauce

¼ c. Water, divided

1 c. Black beans, cooked or canned

1 c. Black or brown rice, cooked (optional)

1 tsp. Sambal oelek, or chili garlic paste*
1 tsp. Sugar or agave nectar
½ tsp. Soy sauce

*Sambal oelek is a very spicy chili paste. Start with one teaspoon and add more if desired.

Directions

Heat wok on stove over high heat. When pan is hot add oil and lower heat to medium-high. Add white parts of onions, ginger and garlic and fry for 30-45 seconds or until fragrant. Add vegetables, soy sauce and 2 T. water, increasing heat back to high and stirring frequently. Toss vegetables to coat and cook until just tender and liquid has evaporated, about 4 minutes. Remove and set aside.


Add black beans and remaining ingredients to the hot wok along with the other 2 T. of water. Cook until liquid has evaporated, about 2-3 minutes. Remove from heat and pour over vegetables.