Black Bean and Vegetables Stir-fry

• 1 1/2 tablespoons olive oil or canola oil, or other vegetable oil
• 7 ounces mushrooms cremini or button, sliced
• 1 medium carrots sliced into thin diagonals
• 1 medium sweet potatoes, or yams diced into 1/4-inch cubes
• 2 each scallions, spring or green onions sliced
• 6 ounces tofu extra-firm or firm
• 2 tablespoons soy sauce, sodium reduced or to taste
• 1 3/4 teaspoons sesame oil or to tase
• 1 teaspoon hot chili pepper oil or to taste
• 2 1/2 tablespoons sesame seeds
• 13 each red cabbage thinly sliced
• 2 cloves garlic or to taste, peeled and minced
• 1 each - broccoli stalk, cut into small chunks
• 23 cup black beans rinsed and drained
• 1 x salt and black pepper to taste

1. Heat the oil in a large skillet or sautA pan over medium heat.
2. Stir in the mushrooms, carrot, sweet potato and green onion.
3. Cook, stirring often, for 8 to 10 minutes, or until the vegetables are tender.
4. Crumble the tofu into the pan with your fingers.
5. Stir to mix.
6. Season the vegetable mixture with the soy sauce, sesame oil, chili oil and sesame seeds.
7. Stir in the cabbage, garlic, broccoli and black beans to the pan.
8. Stir until well mixed and cook for 4 to 6 minutes, or until the flavors have fully married together.
9. Season with more salt and pepper if needed.
10. Serve warm with steamed rice or boiled noodles if desired.

olive oil, mushrooms, carrots, sweet potatoes, scallions, extrafirm, soy sauce, sesame oil, hot chili pepper oil, sesame seeds, red cabbage, garlic, stalk, black beans, salt

Taken from recipeland.com/recipe/v/black-bean-vegetables-stir-fry-51806 (may not work)