Black Bean Stir Fry with Thai Peanut Sauce
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
This black bean stir fry is delicious and the sauce is amazing! Not spicy, so great dinner option for the whole family.
Ingredients
  • 3 cups green cabbage, shredded
  • 1½ cups red pepper, sliced thinly (about 1 pepper)
  • 2 cups chopped carrots
  • 2 cups snap peas
  • 1 - 398 ml (or 14 oz) can black beans, drained and rinsed
For the Peanut Sauce
  • ¼ cup natural peanut butter
  • 3 Tbsp plain rice vinegar
  • ½ Tbsp lower sodium soy sauce
  • 2 Tbsp honey (or agave for vegan)
  • 2 tsp fresh ginger, minced
  • 2 tsp fresh garlic, minced
Optional Garnish
  • Fresh cilantro
  • Bean sprouts
  • Slice of lime
Instructions
  1. First chop up your veggies (cabbage, red pepper, carrots) Snap peas leave whole.
  2. Heat your large skillet or wok over medium/high heat.
  3. Spray with cooking spray.
  4. First add the carrots and cabbage as they take the longest to cook.
  5. Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl.
  6. Then add in the other veggies (red pepper & snap peas) to the stir fry.
  7. Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving.
  8. Once the veggies are cooked to your liking (I like mine still a bit crisp), add in the rinsed black beans and toss until coated.
  9. Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
Notes
*To lower the sugar in the recipe, use 1 Tbsp honey instead of 2 Tbsp and sweeten to taste with a bit of stevia if needed.
Nutrition
Serving size: ¼ of recipe Calories: 291 Fat: 8.9 g Saturated fat: 1.3 g Carbs: 44 g Sugar: 18 g Sodium: 289 mg Fiber: 9.5 g Protein: 12 g
Recipe by Busy But Healthy at https://busybuthealthy.com/black-bean-stir-fry-with-thai-peanut-sauce/