Vegan Aubergine & Peppers in Black Bean Sauce
This mouthwatering, easy to make Chinese inspired dish features soft and crunchy aubergines (eggplant) and peppers bites coated in a fragrant black bean sauce packed with umami.
It’s no secrets I adore Asian cuisine and Chinese is one of the first I ever discovered.
It was back in my early teens when I fist went to a Chinese restaurant in my native town of Bari (Italy) and literally fell in love with the flavours of this amazing cuisine.
I then started experimenting immediately with these newly discovered flavours and ingredients, although back then (late 90s) it was impossible to find ANY Asian ingredient in the shops.
So, what did I do?
Simple, I asked the restaurant manager if I could buy some ingredients from them!Β
Yes, I indeed did.
I had to, in order to get my hands on those beautiful things and start cooking on my own.Β
Of course back there internet wasn’t as common as now (I didn’t have internet in my parent’s house until when I was 17 or 18 I think), so I bought some books as well as starting to experiment on my mother’s pans with trials and errors.
A *few* years later (I don’t want to say decades, I feel sooooo old!!!), here I am, with my own blog, sharing my passion and recipes with the entire world (you do follow me from lots of different places and I am so grateful of that!).
This is a dang easy recipe that literally everyone can nail.
The fact that is so simple, doesn’t have to be confused with lacking in flavours.
On the contrary! It is so packed with taste and umami that I am sure you are going to be pleasantly amazed, and you’ll be soon finding yourself planning out the next time you are going to make this again!
Yes my friends, it is that good!
How to make Vegan Aubergine & Peppers in Black Bean Sauce
To make this recipe you are going to need:
Aubergines (Eggplants)Β
Red Peppers – or any colour of your choice.
Spring Onions – or shallots.
Garlic – Preferably fresh.
Black Bean Sauce: is a sauce made from fermented and salted soybeans. It is normally suitable for vegans, unless enriched with some fish sauce or extract. If you are gluten free, look up for a version that doesn’t contain wheat.Β
Vegan Fish Sauce: either homemade or store bought. If you don’t have it or you don’t want to make it, you can use some other sauces of your choice, like vegan mushroom sauce, hoisin or teriyaki.
Dark Soy Sauce: it can be swapped with light soy sauce. If you only have light use in 2:1 proportion, so basically double the amount of this recipe.
Vegetable Oil – or sesame oil for an extra kick.
Corn Starch – or flour, to thicken the sauce.
And that’s our shopping list sorted, now let’s see how to cook these ingredients!
First we have to prepare the veggies.
We need to cube the aubergines and the peppers, chop the spring onions into pieces of around 1 inch length, and finely chop (or grate) the garlic cloves.
Now we can start the stir fry.
In a wok or deep pan heat the oil with the garlic.
Add the peppers and the aubergines cubes and stir fry on medium-high heat for around 10 minutes.
Combine the spring onions pieces and cook for two extra minutes.
In the meantime prepare the sauce by combining all the ingredients into a bowl and stir well.
Add the sauce to the stir fry and cook for another 15 minutes or until the veggies are fork tender.
Make the corn slurry (1/2 tablespoon of corn flour + 1 tablespoon of water) and add it to the pan.
Heat until the sauce has thickened (2-3 extra minutes).
Garnish with spring onions and sesame seeds and serve immediately.Β
This Vegan Aubergine & Peppers in Black Bean Sauce makes a great side dish to other Asian-style mains or it can also be served as a main, over some fragrant steamed rice or noodles.
For other Asian Inspired recipes do not miss:
– Tofu Puffs in Mushroom Sauce
– Vegan Jiaozi (Chinese Dumplings)
– Vegan Thai Red Curry with Chickpeas
– Kung Pao Cauliflower
– Korean Ttkeobokki with Peppers
– Vegan Paneer Makhani
– Vegan Pad Thai with Cashews
– Vegan Drunken Noodles
– Sweet & Sour Pineapple Tofu
– Vegan Hoisin Duck Pancakes
– Green Thai Curry with Crispy Sesame Tofu
– Deep Fried Tofu Puffs with Veggies
Make it later,Β PIN it now
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Vegan Aubergine & Peppers in Black Bean Sauce Recipe
Ingredients:
500 g Aubergines (1-3, depending on size)
200 g Red Bell Peppers
4 Garlic Cloves
3 Spring Onions
2 tbsp Vegetable Oil
…for the sauce…
2 tbsp Black Beans Sauce
1/2 tbsp Chili Paste (or )
2 tbsp Vegan Fish Sauce
1 tbsp Dark Soy Sauce (or 2 tbsp Light Soy Sauce)
120 g Water
…for the slurry…
1 tbsp Water
1/2 tbsp Corn Starch
Method:
1. Cube the aubergines and the peppers, chop the spring onions into pieces of around 1 inch length, and finely chop (or grate) the garlic cloves.
2. In a wok or deep pan heat the oil with the garlic.
3. Add the peppers and the aubergines and stir fry on medium-high heat for around 10 minutes.
4. Combine the spring onions and cook for a couple of extra minutes.
5. Prepare the sauce by combining all the ingredients into a bowl and stir well.
6. Add the sauce to the stir fry and simmer for 15 minutes or until the veggies are fork tender.
7. For the corn slurry simply mix the corn starch with the flour in a small pot until all the lumps are gone.
8. Add the slurry to the pan and heat until the sauce has thickened (2-3 extra minutes).
9. Garnish with spring onions and sesame seeds and serve immediately as a side or over some fragrant rice.
4 comments
My word that was amazing! I had my CSA share that included eggplants and various bell peppers so I needed a recipe to use them up. I’m so happy I came across your blog. I was able to substitute leeks for the onions with no issue, and I even included bok choy right in with the stir fry. I cannot wait to make this again. Next time I’m adding in some mushrooms too. It’s a great flexible recipe.
Hi Robin, I’m so happy to hear you loved this recipe!
You are correct, it is indeed very versatile and I too like to mix&match this “base” with other veggies or meat substitutes.
Hope you’ll try other recipes from the blog, take care!
Awesome recipe!
Do you think it can work if I deep fry the eggplant instead of saute it?
I prefer the texture of deep fried and I don’t seem to nail the cooking when I do something else to the eggplants.
Thank you Maria π !
Of course you can, although you have to adjust the amount of the sauce if you deep fry the eggplant.
The water is mainly added to cook the aubergine to very soft (like deep fried would be, but without the extra oil), so I’d say to make the sauce just with 2-3 tbsp of water instead of 1/2 cup.
Think of the eggplant as a sponge, so whatever liquid you add to it when it’s still raw it will be absorbed by its flesh.
Let me know how it turns out if you spare a moment!
Take care π