Veggie Stir-Fry with Ginger and Black Bean Sauce

Not just another stir-fry, this Japanese-inspired dish can be served alone, as a side dish, or over buckwheat soba noodles, rice, or any favorite grain.  Be creative and add your favorite vegetables.

2 tablespoons olive oil

1 green zucchini, coarsely chopped

1 yellow zucchini, coarsely chopped

3 Japanese eggplants, coarsely chopped (do not peel)

1 large sweet onion, peeled and thinly sliced

1 large carrot, peeled and thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, peeled and grated

12 mushrooms of choice (Button, Oyster, Shiitake, or a combination), sliced

3 tablespoons black bean sauce

1 tablespoon soy sauce

1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh cilantro, chopped



1) Heat oil in a large skillet over medium-high heat.

2) Add zucchinis, eggplant, onion, carrot, garlic, ginger and mushrooms. Stir-fry until vegetables are tender, but remain crisp, about 2 to 3 minutes

3) Stir in remaining ingredients, stir well to combine.

4) Transfer into your favorite serving plate, or serve over noodles or rice. Garnish with a fresh cilantro sprig or two. Makes 6 servings, approximately 2/3 cup each.

Nutritional Analysis per serving: 93 Calories; 47 percent fat (5 grams); <1 gram saturated fat; 10 percent protein; 43 percent carbohydrate; 3 grams fiber.


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