Name: Aubergine & black bean stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 250g basmati rice; 2 large aubergines cut into quarters and then wedges; 2 red peppers cut into thin strips; 8 spring onions 7 quartered lengthways, 1 finely sliced; 220g jar black bean sauce; PLUS 4 tbsp groundnut or vegetable oil

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Aubergine & black bean stir-fry

Aubergine & black bean stir-fry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 2.6 out of 5.9 ratingsRate

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This super-quick veggie stir-fry has just five ingredients

Vegetarian

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Mango & cardamom syllabub

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Ingredients

Nutrition

Units:

MetricUS

250g basmati rice
2 large aubergines

cut into quarters and then wedges
2 red peppers

cut into thin strips
8 spring onions

7 quartered lengthways, 1 finely sliced
220g jar black bean

sauce
PLUS 4 tbsp groundnut or vegetable oil

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Nutrition: per serving

kcal411
fat14g
saturates2g
carbs65g
sugars14g
fibre7g
protein11g
salt3.53g

Method

step 1

Cook the rice according to pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry aubergines for 10-12 mins until golden and cooked through. Add peppers and spring onions, and stir-fry for about 6 mins until just tender.
step 2

Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.

RECIPE TIPS

VARIATIONS

Not all brands of black bean sauce are vegetarian, so check the label. To up the protein, simply add marinated tofu pieces or, for a non-veggie option, tip a pack of large cooked prawns in with the sauce. Heat until piping hot.

Recipe from Good Food magazine, May 2010

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A star rating of 2.6 out of 5.9 ratings

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