Broccoli and Pepper Stir Fry with Black Bean Sauce Recipe:
Broccoli and Bell Pepper Stir fried with lots of garlic and dressed with Black bean sauce.
Broccoli, are you serious? It’s not winters yet. If that’s what you are thinking then you are actually quite right for even I would have reacted the same way, had I not cooked it myself. My reason for going for this off season stuff : this beautiful green little fresh broccoli was lying on the shelf of my regular organic store and I just picked it. I couldn’t have used more adverbs to justify my impulse but the reason was also my love for this highly nutritious veggie, high vitamin C, good dietary fibres and is an antioxidant for all I know.
Now about the recipe, whenever I am cooking any vegetable I try to use only those techniques that helps retain the natural colour of the veggies as far as possible. And this fresh green of the broccoli I didn’t want to let go off and so it had to be treated the way that’s best for it. And that was to first blanch and then quickly stir fry and that I choose to do the Chinese way. To make my perfect stir fry I needed to add some peppers and dress up with a generous amount of Thai black bean sauce. So basically I went from Chinese to Thai and combined both to make a cuisine that spelled deliciousness in bold. Here goes the recipe for Broccoli and Peppers Stir fry with black bean sauce that I served with a lemony brown rice tossed with dry basil and sundried red hot peppers, a perfect lunch.