Recipe

Eggplant And Peppers In Black Bean Garlic Sauce Recipe

	Julesong / All my dishes 2 years, 1 month ago 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. Prep:10m Cook:20m Servings:4	Julesong
	chinese asian eggplant peppers blackbean garlic diabetic lowcarb

Does this look good? Yeah! / Nope

Fans

mamalou

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 Asian 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 onions

2 teaspoons sugar, to taste

1/2 teaspoon Chinese chili sauce, to taste

3/4 cup water or low sodium vegetable broth

cooked rice, for serving

Directions

Wash, then cut eggplant into 3/4-inch pieces (no need to peel).

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.

Add eggplant, peppers, and onion and stir-fry for 5 minutes.

Add sugar, chili sauce, and water, and stir well.

Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.

Serve immediately over hot rice.

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