Vegetables in Black Bean Sauce

As I was watching food videos online, I saw a recipe using black bean sauce. Inspired by this, I wanted to make my own recipe with it. So, after a few days of experimentation, I finally came up with this one. It's a perfect blend of salty and sweet, and the umami from the black bean sauce gives you a flavor you can't find anywhere else. In addition, the recipe can be made quickly, and it is a great way to get a serving of vegetables in.

Why This Recipe Works:

• Black Bean Sauce: This Chinese sauce has a great and unique umami flavor, and is sweet and salty at the same time. This is a great base for a flavorful sauce, and it gives the sauce a beautiful dark color.

• Zucchini and Cabbage: This is the "meat and potatoes" of the recipe, as the zucchini and cabbage have mild profiles that takes on the flavor of whatever they are cooking in.

• Onion: Onions give the sauce a deeper flavor, while also becoming soft and tasty as it cooks down.

• Garlic: Giving a strong background flavor, it is also used to flavor the sauce.

• Green Onion: When cooking in the oil, the green onion releases its aroma into the oil, creating a flavored oil to begin the sauce.

• Cornstarch: This is used to thicken the sauce, and make it glossy and coat all the vegetables.

  
  

Why These Ingredients:

All of these ingredients, excluding the zucchini helps build a delicious sauce. Starting from the green onion that flavors the oil, the onion and garlic add an extra bang. Finally, the black bean sauce brings the main flavor profile, but it must be thickened with corn starch after water is added to the pan.

Recipe:

Cooking Time: 20-30 minutes

Servings: 2-3

• 1 1/2 tbsp neutral oil (can substitute with bacon oil)

• 1 green onion (diced)

• 1/4 onion (cut into chunks)

• 2 medium sized zucchini (quartered and cut into quarter moons)

• 6 leaves of cabbage cut into strips

• 2 cloves of garlic (minced)

• 3 tbsp black bean paste

• 1 tsp cornstarch (mixed with 2 tsp water)

• Salt to taste

Instructions:

1. Get all ingredients cut and prepared.

   
   

   

   
   

2. Preheat your pan on high heat, then add oil. Add in your green onion and cook for about 30 seconds, or when you can smell it. Add in your zucchini, onion, and a pinch of salt. Let it cook until the zucchini is browned and the onion is translucent, about 3-4 minutes.

   
   

   

   
   

3. Add in your cabbage and cook it until it gets some color. Now add in your garlic and cook until the aroma has come out, about 30 seconds.

4. Add in the black bean paste, and mix the vegetables so they are all coated by the sauce. Add in 1/2 cup of water and turn the heat down to low. Let this simmer for about 30 seconds. Finally, add in your cornstarch slurry and keep on mixing until your desired consistency. Add in salt to taste, then [late and enjoy.

Nutrition: