Safe, effective, and fun! (surrealestate) wrote in vegancooking,
Safe, effective, and fun!
surrealestate
vegancooking

Quick & Easy Black Bean Noodles

Greetings to readers of the best community on LiveJournal! If I hadn't been so hungry, I might have thought to take pictures of tonight's dinner, because it was very pretty. I had a hungry friend over so after a quick trip to the store for some fresh veggies, I ad-libbed this dish together in under a half-hour. I don't tend to measure, so amounts are approximated, but variations are good.

Ingredients:
5 cloves garlic
1 onion
bunch o' broccoli (I used three stalks)
3 carrots
a couple of handfuls of green beans
1 small can sliced water chestnuts
1 small can baby corn (which happened to be "flower cut")
package seitan
fat udon noodles

Sauce:
1/4 cup black bean sauce
1 tblsp toasted sesame oil
2 tblsp mirin
1 tblsp chopped fresh ginger
1 tsp lemon juice
1 tsp sweetener

Also:
vegetable oil
red wine
water or broth to add as needed


What to do:

1. Chop broccoli florets and stems and pre-steam (I use the microwave) for a few minutes
2. Dice the onion and garlic and saute in some oil in a wok or pot over high heat
3. Chop the carrots, green beans, and seitan
4. When the onion & garlic is well-cooked and starts to stick to the pot, add red wine to deglaze
5. Add seitan, stir, and cook for a few minutes
6. Mix sauce ingredients
7. Add broccoli, carrots, green beans, water chestnuts, and baby corn
8. Add sauce, stir, and allow to cook for a few minutes (add water or broth as needed)
9. Add udon noodles and mix thoroughly

Garnish with chow mein noodles or chopped scallions or just eat because DAMN that's good stuff.
I swear you'd want to make it if I had a picture.

(On a completely side note, I made a King Cake for a party a couple of weeks ago based on the recipe posted here and it was simply marvelous. And because I'm a doofus I forgot to take pictures of that, too.)
Tags: beans-black beans, ethnic food-chinese, noodles
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