Bean There, Wok That
Ground Beef, Purple Cauliflower, and Green Bean Stir-Fry in Black Bean Sauce
30 minutes
Serves 4
DinnerChineseDairy-freeNut-free
Herb's take
This Chinese-inspired stir-fry offers a technicolor twist with purple cauliflower and green beans meeting ground beef in a savory black bean sauce. You'll learn the art of rapid wok cooking and how to coax maximum umami from fermented black beans.
Equipment needed
- wok or large skillet
Ingredients
Yield
4
Instructions
- 01In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, water, and white pepper to make your stir-fry sauce. Set aside.
- 02Heat a wok or large skillet over high heat until just starting to smoke. Add 2 tablespoons vegetable oil, swirl, then add the ground beef. Stir-fry, breaking up with a spatula, until browned and just cooked through, about 3 minutes. Transfer beef to a plate.
- 03Add the remaining 1 tablespoon vegetable oil to the wok. Toss in the onion and stir-fry 1 minute until just translucent.
- 04Add the green beans and purple cauliflower. Stir-fry 3 minutes, keeping the veggies moving for even charring.
- 05Scoot vegetables to the edges of the wok. Add garlic, ginger, and fermented black beans to the center; stir-fry 30 seconds until fragrant.
- 06Return beef and any juices to the wok. Toss everything together.
- 07Give the sauce a quick whisk (cornstarch likes to settle), then pour it into the wok. Stir-fry briskly, scraping up any browned bits, until sauce thickens and everything is glossy and evenly coated, about 1 minute.
- 08Remove from heat. Taste and season with salt and additional white pepper if needed.
- 09Transfer stir-fry to a platter. Sprinkle scallion greens over the top and serve immediately with steamed jasmine rice.
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