Stir-Fried Mixed Vegetables with Black Bean Glaze
Quick, colorful vegetables coated in a savory-sweet black bean sauce for a vibrant weeknight meal. This asian ready in about 25 minutes pairs vegetable oil, minced garlic, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (broccoli, bell peppers, carrots, snap peas), cut into 1/2-inch pieces mixed vegetables
- 2 tbsp vegetable oil
- 3 cloves, minced garlic
- 1 tbsp, minced fresh ginger
- 3 tbsp, low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/4 cup water
- 1/4 cup, rinsed and drained black beans
- 2 tbsp, chopped green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cups mixed vegetables, cut into 1/2-inch pieces, and stir-fry for 5 minutes until crisp-tender.
- Step 2: Add 3 cloves garlic, minced, and 1 tbsp fresh ginger, minced, and stir-fry for 1 minute until fragrant.
- Step 3: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 cup water.
- Step 4: Pour sauce mixture over vegetables and stir to coat. Add 1/4 cup black beans, rinsed and drained, and cook for 2 minutes until sauce thickens.
- Step 5: Stir in 2 tbsp chopped green onions and cook for 30 seconds more. Serve hot.
Frequently asked questions
How long does Stir-Fried Mixed Vegetables with Black Bean Glaze take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Mixed Vegetables with Black Bean Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Mixed Vegetables with Black Bean Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Mixed Vegetables with Black Bean Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Mixed Vegetables with Black Bean Glaze?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
