Aubergine & black bean stir-fry
This super-quick veggie stir-fry has just five ingredients
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
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
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.
Method
-
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.
-
Add the black bean sauce and 2 tbsp
water and warm through. Serve with
the basmati rice, scattered with finely
sliced spring onion.
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