"Beef" & Black Bean Stir Fry
6 tablespoons black bean sauce
4 tablespoons soy sauce (I used Tamari)
2 tablespoons Chinese rice wine
4 teaspoons brown sugar
4 tablespoons canola or peanut oil
I onion, sliced
1 packet, tofu or vegan beef
6 cloves garlic, minced
4 teaspoons finely grated fresh ginger
3 cups vegetable stock
3 tablespoons cornstarch, mixed to a paste with 3 tablespoons water
Asian vegetables of choice (I used yellow capsicum, broccoli, string beans & shitake mushrooms)
Mix together the black bean sauce, soy sauce, Chinese rice wine, sugar, and black pepper in a bowl.
Heat a wok or large skillet over high heat, add oil, and stir-fry the "beef" or tofu and onions for 5 minutes.
Add vegetables and cook for 7 minutes.
Add the garlic and ginger and stir-fry for another minute.
Add the sauce mixture and stock, then add the cornstarch paste and cook, stirring continuously, until thickened.
Serve on a bed of the rice.