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Bean There, Wok’d That

Asian-Style Stir-Fried Mushrooms and Vegetables with Black, Pinto, and Green Beans over Rice

35 minutes
Serves 6
DinnerChineseVeganVegetarianNut-freeShellfish-free
Herb's take

Inspired by Chinese stir-frying and powered by a legume medley, this dish takes pantry beans on a joyride through sizzling mushrooms and crisp vegetables. You'll hone the art of high-heat wok technique, coaxing umami and sweetness from humble canned goods, because science says good things come to those who stir-fry.

Equipment needed
  • Wok

Ingredients

Yield
6

Instructions

  1. 01
    Cook the rice according to package directions so it’s ready when the stir-fry finishes. Fluff and keep warm.
  2. 02
    In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, brown sugar, cornstarch, and cold water to make a smooth sauce.
  3. 03
    Heat 1 1/2 tablespoons of vegetable oil in a large wok or high-sided skillet over high heat until shimmering.
  4. 04
    Add the mushrooms in a single layer and let them sear undisturbed for 2 minutes, then stir occasionally until deeply browned and their moisture has evaporated, about 5 more minutes. Transfer mushrooms to a plate.
  5. 05
    Lower heat to medium-high, add remaining 1 1/2 tablespoons oil, then toss in onion and carrot. Stir-fry for 2 minutes.
  6. 06
    Add green and red bell peppers. Stir-fry until vegetables are just tender and slightly blistered, about 3 minutes more.
  7. 07
    Add minced garlic and cook, stirring constantly, for 45 seconds until fragrant.
  8. 08
    Return mushrooms to the pan. Add black beans, pinto beans, green beans, and corn. Stir gently but thoroughly to combine and warm the beans and corn through, about 2 minutes.
  9. 09
    Stir the sauce again to re-incorporate the cornstarch, then pour it over the stir-fry. Toss or fold everything together for about 1 minute until the sauce thickens and coats all the ingredients.
  10. 10
    Taste and season with salt and pepper as needed. Serve the stir-fry hot over bowls of steamed rice.

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