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.
Servings: 4 people
- 500 g Aubergines 1-3, depending on size
- 200 g Red Bell Peppers
- 4 Garlic Cloves
- 3 Spring Onions
- 2 tbsp Vegetable Oil
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.
In a wok or deep pan heat the oil with the garlic.
Add the peppers and the aubergines and stir fry on medium-high heat for around 10 minutes.
Combine the spring onions and cook for a couple of extra minutes.
Prepare the sauce by combining all the ingredients into a bowl and stir well.
Add the sauce to the stir fry and simmer for 15 minutes or until the veggies are fork tender.
For the corn slurry simply mix the corn starch with the flour in a small pot until all the lumps are gone.
Add the slurry to the pan and heat until the sauce has thickened (2-3 extra minutes).
Garnish with spring onions and sesame seeds and serve immediately as a side or over some fragrant rice.
Calories: 149kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Potassium: 455mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1684IU | Vitamin C: 70mg | Calcium: 31mg | Iron: 1mg