Best Aubergine Black Bean Stir Fry Recipes

EGGPLANT STRING BEAN STIR-FRY

Eggplant String Bean Stir-fry image

This Chinese eggplant string bean stir-fry is an easy, delicious dish with only 10 ingredients, most of which you probably already have in your pantry.

Provided by Judy

Time 40m

Number Of Ingredients 10

Ingredients

¼ cup oil
8 oz. green beans ((cut into 2-3 inch long pieces))
1 long purple eggplant ((approx. 8 oz/225g, cut into ½" x 2" strips))
2 slices ginger ((julienned))
6 cloves garlic ((smashed and coarsely chopped))
1 red holland chili ((de-seeded and sliced; you can also substitute some red bell pepper if you want the dish to be mild))
2 tablespoons light soy sauce
1 tablespoon oyster sauce ((or vegetarian oyster sauce))
Salt ((to taste))
1/8 teaspoon ground white pepper

Steps:

In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It's done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.

Nutrition Facts : Calories 175 kcal, Carbohydrate 11 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 690 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SEITAN & BLACK BEAN STIR-FRY

Seitan & black bean stir-fry image

This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination

Provided by Miriam Nice

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 15

Ingredients

400g can black beans , drained and rinsed
75g dark brown soft sugar
3 garlic cloves
2 tbsp soy sauce
1 tsp Chinese five-spice powder
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli , finely chopped
350g marinated seitan pieces
1 tbsp cornflour
2-3 tbsp vegetable oil
1 red pepper , sliced
300g pak choi , chopped
2 spring onions , sliced
cooked rice noodles or rice, to serve

Steps:

Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.

Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 3.08 milligram of sodium