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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This is a recipe for stir-fry that I've played with over the years, and it's easily converted to vegetarian, or for use with whatever meat you prefer! I put down the veggies I prefer, but you can add whatever you want! Other veggies that are good in this are broccoli, bell peppers, and bean sprouts, to name a few. Ingredients:
1 large steak, sliced |
4 tablespoons black bean garlic sauce |
3 teaspoons sesame oil |
1/2 cup soy sauce |
canola oil |
1/2 onion, julienned |
8 ounces sugar snap peas |
1/2 bok choy, cut into bite-sized pieces |
15 baby carrots |
1 small zucchini |
1 small yellow squash |
1 (8 ounce) can water chestnuts |
1 (8 ounce) can bamboo shoots |
1 (16 ounce) can baby corn |
1 (5 ounce) bag peanuts |
Directions:
1. Slice the steak and douse with soy sauce, let sit overnight or at least 4 hours. Just use enough to make sure all the meat has some on it, don't use too much.
2. Fry up the steak in a few tablespoons of canola oil, one big spoonful of bean paste, and a few shakes of sesame oil. Set aside.
3. Using the same pan, begin cooking the vegetables. I start with the onion and carrots, then add the bok choy, and finish with the zucchini, squash, and peas. Add more bean paste and sesame oil to taste (I usually put in another large spoonful of bean paste at this step). Add soy sauce as well, if you'd like.
4. At the same time as the zucchini, add the rest of the meat, the water chestnuts, bamboo shoots, baby corn and peanuts.
5. Season with more of the sauces to taste, serve over rice.
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