Eggplant and Peppers in Black Bean Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious! :) Makes 4 servings as a main dish. It can easily serve 6-8 if you add fried or extra firm tofu, slices of chicken breast, or white fish, and it’s delicious that way, too. I’ve also added sliced cabbage to the vegetables. Ingredients:
3 tablespoons cooking oil |
1/2 teaspoon toasted sesame oil |
2 garlic cloves, minced (you can add more if you want it really garlicky) |
2 tablespoons fermented black bean sauce |
2 medium japanese eggplants, about a pound total |
1/2 julienned red bell pepper |
1/2 julienned orange bell pepper |
1/2 julienned yellow bell pepper |
1 cup thinly sliced onion |
2 teaspoons sugar, to taste |
1/2 teaspoon chinese chili sauce, to taste |
3/4 cup water or 3/4 cup low sodium vegetable broth |
cooked rice, for serving |
Directions:
1. Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
2. Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
3. Add eggplant, peppers, and onion and stir-fry for 5 minutes.
4. Add sugar, chili sauce, and water, and stir well.
5. Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
6. Serve immediately over hot rice.
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