This easy and delicious stir fry is a great vegetable packed weeknight dinner. If you want to make it vegan you can easily substitute the chicken stock for a vegetable stock. (I’d love to know what your favorite go to vegetable stocks are! Let me know in the comments below.)
Keeping it gluten free.
It’s pretty easy to make a great gluten free stir fry, but it’s important to know what ingredients you need to use to keep your stir fry gluten free.
Normally for a blacken sauce stir fry you could just use a pre-prepaired Black Bean Garlic sauce. Unfortunately the black bean garlic sauces I have seen are made with Soy Sauce, which contains wheat. So in this recipe we are just using straight fermented black beans and adding our own fresh garlic.
Stir Frys are also often finished with shaoxing cooking wine. This adds a great flavor to a stir fry, but it is also made with wheat. So instead to keep this recipe gluten free you want to use a dry sherry. I like the Sheffield Cellars Very Dry Sherry as a replacement for Shaoxing wine.
The Recipe
Gluten Free Veggies In Black Bean Sauce
Course: MainCuisine: ChineseDifficulty: Easy4
servings15
minutes10
minutes25
minutesThis dish goes together well. It’s packed full of flavor and vegetables!
Ingredients
2 tablespoons fermented black beans
1 tablespoon powdered gluten free chicken stock
1 tablespoon corn starch
1 package of firm tofu
3 cloves of garlic minced.
1 Red bell pepper cut into 1 inch or so squares
1 green bell pepper cut into 1 inch or so squares
4 medium carrots cut into slices
1 onion diced into 1 inch squares
3 green onions green part chopped and set aside. White part chopped and set with diced onions
2 – 3 stalks of celery cut into slices.
1 table spoon of minced ginger.
2 tablespoons gluten free Tamara soy sauce
2 tablespoons dry sherry
Directions
- Rinse the fermented black beans.
- Soak the fermented black beans in hot water while you prep the other ingredients
- Add 2 tablespoons water each to the chicken stock and to the corn starch stir and set aside.
- Open, drain and lightly dry off the tofu. Slice the tofu into aproximatly 1 inch by 2 inch slices.
- Slice and pop all of the vegetables.
- With the back of a spoon mash up the soaked fermented black beans.
- Heat up your wok. Add in several table spoons of oil.
- Once the oil begins to shimmer add in the tofu. Fry on the two wide sides until they become slightly crispy and golden.
- Remove the tofu from the pan.
- With the pan still hot add in the onions, white part of the green onions and ginger. Fry for 30 second to one minute.
- Add in the garlic and stir for 10 seconds.
- Add in the mashed up soaked black beans. Stir fry for 20 – 30 seconds.
- Add in the vegetables excluding the green onions and stir fry for 3- 5 minutes. We want a bit of crispiness left in our vegetables when we are done.
- Add in the chicken stock. Stir for 30 seconds
- Add in the dry sherry and soy sauce along the outsides of the pan to let them slightly caramelize on the hot part of the pan.
- Add the tofu back in. Stir gently.
- Add in the green onions.
- Add in the cornstarch and gently stir until the sauce turns glossy and coats all of the ingredients.
