dinner · lunch · Chinese-inspired
Sesame Ginger Black Bean & Bell Pepper Stir-Fry with Buckwheat
A savory stir-fry with black bean, bell pepper, and a sesame ginger 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
- 3 cups bell pepper, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp soy sauce
- 1 tbsp ginger, grated
- 2 tsp sesame oil
- 3 cups buckwheat
- 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 bell pepper with salt over high heat.
- 2
Add the soy sauce, ginger, sesame oil, scallion, and sesame seed. Cook until the black bean is hot and the vegetables are tender.
- 3
Serve the stir-fry over the buckwheat.
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.
