Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be seen here. Photo by Annie Chen.
Yield: 2 servings
1/2 carrot, diced
1 zucchini, diced
2 tomatoes, diced
3 stalks of celery, diced
300g boiled black beans
1 Tbsp olive oil (other oil can be substituted in a pinch)
1 tsp salt
1/2 tsp coarsely ground black pepper
1 tsp corn starch or bean starch (doufen)
100 mL water
1. Heat the oil lightly in a wok or skillet. Sautee the salt and black pepper for a few seconds. Add the vegetables.
2. Increase the heat to medium, stir-fry the veggies; add beans and stew for 5 to 7 minutes.
3. Mix the corn starch and water together; pour into pan and quickly mix well. Continue cooking for another three minutes.
Make it a meal
Serve with noodles, bread, or rice—I prefer 25% organic mixed rice. Bon appétit! ^_^