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
Calories: 149kcal
Ingredients
- 500 g Aubergines 1-3, depending on size
- 200 g Red Bell Peppers
- 4 Garlic Cloves
- 3 Spring Onions
- 2 tablespoon Vegetable Oil
...for the sauce...
- 2 tablespoon Black Beans Sauce
- ½ tablespoon Chili Paste or Gochujang
- 2 tablespoon Vegan Fish Sauce
- 1 tablespoon Dark Soy Sauce or 2 tablespoon Light Soy Sauce
- 120 g Water
...for the slurry...
- 1 tablespoon Water
- ½ tablespoon Corn Starch
Instructions
- 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.
Nutrition
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