Mushroom & Blackbean Stir-fry

Mushroom & Blackbean Stir-fry

Recipe by Jac




Total time



Vegan / High Protein / Low Fat


  • 1 tsp water

  • 1 tsp rice wine (or sherry)

  • 1 tsp tomato paste

  • half a brown sugar

  • 1 tbsp light soy sauce

  • half a tsp garlic paste (or 1 clove, crushed)

  • half a tsp ginger paste

  • 1 tsp olive oil

  • half a tsp walnut oil

  • 50 g (1.8oz) shiitake mushrooms, washed & quartered

  • 100 g (3.5oz) chestnut mushrooms, washed and sliced

  • 2 spring (green) onions, trimmed and chopped

  • 50 g (1.8oz) sugar snap peas, trimmed

  • 30 g (1.1oz) beansprouts

  • half a 400g (14oz) can blackbeans, rinsed and drained


  • In a small bowl, mix the water, rice wine, tomato puree, brown sugar and soy sauce. Add the garlic and ginger and stir together.
  • In a wok or large frying pan (skillet), heat the olive and walnut oils together on a high heat. Add both types of mushrooms to the pan and stir-fry for 2-3 minutes until cooked and glossy. Then add the spring (green) onions, sugar snaps and beansprouts and stir-fry for 2-3 mins.
  • Reduce the heat to low, then stir in the blackbeans and add the sauce. Allow the sauce to bubble for a minute then remove from the heat and serve immediately

Nutritional Information

  • Calories 332 | Fat 10.8g | Net carbs 39.0g | Protein 12.6g

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vegan / High Protein / Low Fat

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