Best Aubergine Black Bean Stir Fry Recipes

Eggplant and Peppers in Black Bean Garlic Sauce image

Provided by Julesong

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
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.
Add eggplant, peppers, and onion and stir-fry for 5 minutes.
Add sugar, chili sauce, and water, and stir well.
Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
Serve immediately over hot rice.

Chinese Eggplants (Aubergine) With Black Bean Sauce image

Provided by Nado2003

Categories Asian

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
4 tablespoons gingerroot (peeled and minced)
2 garlic cloves (minced)
3 green onions (separate whites and green, and slice thinly)
salt and pepper (to taste)
2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets)
1 small onion (chopped)
2 tablespoons oyster sauce
1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
2 small Japanese eggplants (cut 1/2-inch thick on the bias)
1/2 teaspoon red pepper flakes (optional)
soy sauce (to taste)

Steps:

Heat saucepan on medium high. Add oil, hot but not smoky.
Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
Add chopped onion, cook to soften 2 minutes.
Add oyster sauce and rice vinegar, mix well.
Add eggplants and mix well.
Add red pepper flakes, if using.
Cook until eggplants and onion are well done.
Taste and add soy sauce, if needed.
Garnish with green part of onions.
Serve with sauce over white rice.