Eggplant And Peppers In Black Bean Garlic Sauce Recipe

Name: Eggplant And Peppers In Black Bean Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant And Peppers In Black Bean Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Peppers In Black Bean Garlic Sauce

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