Vegetables with Black Bean Sauce Recipe

• 🍴2 tablespoon black beans
• 🍴1 tablespoon cooking wine
• 🍴1 tablespoon chili garlic sauce
• 🍴6 cloves garlic
• 🍴1 onion
• 🍴1 medium zucchini
• 🍴1 yellow bell pepper
• 🍴2 tablespoon sesame oil
• 🍴salt as required
• 🍴2 teaspoon brown sugar
• 🍴1 tablespoon water
• 🍴1 inch ginger
• 🍴1 eggplant/ brinjal
• 🍴1 medium carrot
• 🍴1 red bell pepper
• 🍴1/4 cup broccoli
• 🍴1 teaspoon sesame seeds
• 🍴black pepper as required

• 🍴Make a sauce mix and chop all the vegetables

Take a small bowl and add overnight soaked black beans to it with cooking wine, brown sugar, chili garlic sauce, and some water. Meanwhile, chop the veggies and keep them aside

• 🍴Cook the vegetables
  

Add some oil to a pan and add the chopped eggplant first. Once it browns on all sides, add some salt and pepper over it and keep aside. Add more oil to the pan add chopped ginger and garlic and saute them for 20 seconds. Now add all the other chopped vegetables and cook them for 1 minute on high heat.

• 🍴Add and mix everything together and serve
  

Now add the eggplant back to the pan and add the sauce mix to it. Make sure all the veggies are well-coated. If you want to make this sauce slightly thick, add in cornflour slurry by mixing 2 tsp cornstarch with 2 tsp of water, add this to the pan and the sauce will thicken slowly. Turn the flame off, garnish with sesame seeds and serve with rice or noodles.