dinner · lunch · Filipino-inspired
Garlic Adobo Black Bean & Asparagus Stir-Fry with Millet
A savory stir-fry with black bean, asparagus, and a garlic adobo finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 2 bunches asparagus, cut into 2-inch pieces
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 cloves garlic, minced
- 3 cups millet
- ½ cups scallion
- 1 tbsp sesame seed
Equipment
Wok
How to make it
- 1
Heat the olive oil in a wok; cook the black bean and asparagus with salt over high heat.
- 2
Add the soy sauce, rice vinegar, garlic, scallion, and sesame seed. Cook until the black bean is hot and the vegetables are tender.
- 3
Serve the stir-fry over the millet.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, tree-nut-free, vegan, vegetarian.
Contains sesame, soy, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
