Sweet and Sour Black Bean Stir Fry

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Sweet and Sour Black Bean Stir Fry with Quinoa

Ted my five year old son loves beans and I love that he enjoys them so much. It’s a great way to get a good dose of fibre, protein and vitamins into Ted without too much complaining. You see, what Ted doesn’t realise is that beans are actually a vegetable.

Every time I try to explain to him that he’s eating vegetables, he looks at me confused and tells me they are beans not vegetables. I think he believes that green is mean. As long as the beans I serve are not green then I should get away with this one for quite a while.

Plus Ted will also eat a stir fry too so I thought I would combine both. I’ll be honest with you I have used my Dad’s sauce recipe from his Sweet and Sour Pork dish and just used black beans instead of the meat. It made a delicious change and one my lovely little family really enjoyed. Especially Ted!

Serves 4

Sweet and Sour Black Bean Stir Fry with Quinoa
  • Colander
  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Tablespoon
  • Teaspoon
  • Measuring jug
  • Large frying pan or wok
  • Plastic brush
  • Wooden stirring spoon


  • Black beans x 2 400g tins
  • Spring onions x 1 bunch
  • Carrots x 2
  • Green Beans x 2 handfuls
  • Water chestnuts x 1 240g tin
  • Bamboo shoot x 1 240g tin
  • Vegetable stock x 300mls
  • Tomato puree x 2 tbsp
  • Tamari or soy sauce x 2 tbsp
  • Apple cider vinegar x 2 tbsp
  • Chinese five spice x 1 tsp
  • Garlic granules x 1 tsp
  • Oil
  • Salt and pepper to taste
  • Rice or Quinoa x 300g


  • Drain the black beans through the colander and run them under the tap.
  • Put into a bowl big enough for the beans and set aside.
  • Next drain the water chestnuts and bamboo shoots through the colander.
  • Again put these into another bowl big enough and set aside.
  • Top and tail the spring onions and cut into ½ centimetre pieces.
  • Peel the carrots and slice in half and then length ways.
  • Keep slicing length ways until the carrots resemble small battens.
  • Now combine the tomato puree, tamari or soy sauce, apple cider vinegar, chinese five spice and garlic granules into the jug.
  • Mix the sauce together and set aside.
  • Put a large pan on a high heat and add the oil.
  • Spread the oil around the base of the pan with the plastic brush.
  • Wait until the pan is very hot and add the spring onions.
  • Fry until they soften and become translucent/see through.
  • Next add in the carrots and green beans and fry for a further two minutes.
  • Then add in the water chestnuts and bamboo shoots and fry again for a further two minutes.
  • Now add in the black beans and fry for a further minute or so.
  • Finally pour over the sauce that was set aside earlier.
  • Add salt and pepper to taste.
  • Bring the sauce to the boil.
  • Turn the heat down and leave to simmer on the hob.
  • Cook the rice or quinoa as per the packet instructions.
  • Once the rice is cooked, serve and enjoy.
Sweet and Sour Black Bean Stir Fry with Quinoa

Sweet and Sour Black Bean Stir Fry was a quick and easy meal. It’s fantastic for meat free Mondays and it’s a very simple dish to make during the week too. As a busy mum of one I always need fast meals during the week and this one is perfect. All the ingredients in the main dish are freezable. So this meal could be made in advance of a meal and stored in the freezer until you want to eat it. However you decide to eat this meal, as always, enjoy.

Do you eat beans and if so what’s your favourite? Let me know in the comments below and please don’t forget to like and subscribe. Thank you.