Eggplant And Peppers In Black Bean Garlic Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 japanese 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 onion
• 2 teaspoons sugar, to taste
• 1/2 teaspoon chinese chili sauce, to taste
• 3/4 cup water or 3/4 cup low sodium vegetable broth
• cooked rice, for serving

Recipe

• 1 wash, then cut eggplant into 3/4-inch pieces (no need to peel).
• 2 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.
• 3 add eggplant, peppers, and onion and stir-fry for 5 minutes.
• 4 add sugar, chili sauce, and water, and stir well.
• 5 cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
• 6 serve immediately over hot rice.