BLACK BEAN GARLIC SAUCE STIR FRY RECIPES

Steps:

• Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl.
• Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, 4 to 5 minutes. Transfer to a clean plate.
• Add the remaining 1 tablespoon oil, asparagus and bell pepper to the pan; cook, stirring occasionally, until almost tender, about 4 minutes. Stir in scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the sauce and add it to the pan along with the steak. Cook, stirring occasionally, until the sauce thickens, about 1 minute. Garnish with scallion greens.

Steps:

• Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps.
• Combine reserved liquid, rice wine, black bean sauce, and cornstarch in a small bowl; stir with a whisk, and set mixture aside.
• Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add seitan to pan, and stir-fry 2 minutes or until lightly browned. Place seitan in a medium bowl. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add garlic and ginger to pan; stir-fry for 30 seconds. Add mushrooms and beans; cover and cook 3 minutes. Add black bean sauce mixture to pan; cook 1 minute or until sauce slightly thickens. Add seitan to pan; cook 1 minute, stirring occasionally. Combine rice and salt; serve seitan mixture over rice. Garnish with cilantro sprigs, if desired.