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Spicy Black Bean Stirfry




Serves 4-6


Before preparing the vegetables, start the rice cooking. It will be done just in time.


2 Tbsp soy sauce

1 tsp minced garlic

1 tsp onion powder

1 tsp cornstarch

¼ tsp ground pepper

¼ tsp cayenne pepper

2 Tbsp white wine


Mix in a small dish or glass measuring cup. Set aside.

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

4 stalks celery

1 sweet yellow onion




Wash and chop the vegetables to ½” pieces.

Olive oil
















Assemble the vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.


Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 3-5 minutes until the onion is tender and translucent around the edges.


2 cups shelled edamame, frozen

1 can black beans, drained and rinsed

¼ cup water


(Add more cayenne pepper if you like it spicy!)

Add the edamame and stirfry for 2 minutes. Add the beans to the wok and stir.


Pour in the sauce and continue to stirfry. Add ¼ cup water to the sauce dish and pour into the pan. Stir and cook for a minute or two until the sauce thickens. Add more water if the sauce is too thick.


Serve with rice.

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