Black Bean Stir-Fry
Here is a straightforward way to make Black Bean Stir-Fry at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 4
- Level Medium
Ingredients
- 3 clove Garlic, minced
- 1 tbsp Minced fresh ginger root
- 1 –2 fresh hot chiles, minced (or ½ teaspoon hot red pepper flakes)
- 4 Chopped Scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces
- 3 tbsp Chinese black beans
- ¼ To 0.5 cup chicken stock
- 2 tbsp Soy Sauce
- 2 tsp Sugar
- ½ tsp Sesame oil
- 1 tsp Cornstarch
- 1 tbsp Rice wine or sherry
- 2 lb (900 g) shellfish (clams, mussels, crabs, and/or lobster) or 1 pound (450 g) of shrimp, fish, poultry, or pork
- 10 ½ tbsp Canola Oil
- ½ cup Onion cubes
- 1 Red bell pepper or 0.5 red and 0.5 green peppers, cut in cubes
- 2 –3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots
- Steamed white rice, optional
Method
- In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.
- In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
- In a third small bowl, dissolve cornstarch in wine or sherry.
- Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.
- Just before serving, heat a wok over high heat.
- Swirl in canola oil.
- Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.
- Add seafood and stir-fry for 1 minute.
- Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)
- Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
- Bring sauce to a boil.
- Serve immediately along with white rice if desired.
Tips for the best Black Bean Stir-Fry
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 17 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Asian base takes well to it.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for minced fresh ginger root?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Black Bean Stir-Fry recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Can I make Black Bean Stir-Fry ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Black Bean Stir-Fry recipe hard to make?
It is rated hard: 17 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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