Eggplant In Black Bean Sauce Recipe

Name: Affinity Vegetarian Gardens Eggplant In Black Bean Sauce Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1.5 lb Chinese (Asian) eggplant; 0.5 cup red bell pepper; 0.5 cup green bell pepper; 0.5 cup yellow onion; 3 cloves garlic cloves, minced; 1 tsp ginger, finely minced; 2 stalks scallions (green parts), sliced; 3 tbs Garden's black bean sauce (or prepared fermented black bean sauce); 1 tbs light soy sauce; 1 tbs shaoxing wine (or dry sherry); 1 tsp rice vinegar; 0.5 tsp granulated sugar; 0.5 cup chicken or vegetable stock (warm); 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 3 tbs neutral oil (vegetable, canola, or peanut); 1 tsp sesame oil; 1 tsp toasted sesame seeds (optional); 0.25 tsp salt; 0 to taste white pepper (or black), to taste

Inspired by Affinity Vegetarian Garden

Time35m

Serves3

Stir fried eggplants w/ bell peppers cooked in Garden's black bean sauce

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Ingredients

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Main vegetables & aromatics

1 1/2 lb Chinese (Asian) eggplant

1/2 cup Red bell pepper

1/2 cup green bell pepper

1/2 cup yellow onion

3 cloves Garlic cloves, minced

1 tsp ginger, finely minced

2 stalks scallions (green parts), sliced

Sauce & seasoning

3 tbs Garden's black bean sauce (or prepared fermented black bean sauce)

1 tbs light soy sauce

1 tbs shaoxing wine (or dry sherry)

1 tsp Rice vinegar

1/2 tsp granulated sugar

1/2 cup chicken or vegetable stock (warm)

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

Oils & finishing

3 tbs neutral oil (vegetable, canola, or peanut)

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds (optional)

1/4 tsp Celtic sea salt

0 to taste white pepper (or black), to taste

Method

Prep

Prepare vegetables

Trim ends from eggplants, cut lengthwise into quarters, then cut each quarter into 1-inch thick batons (about 1" cubes) so pieces are uniform. Seed and core bell peppers; cut into roughly 1/2" strips. Slice onion into 1/2" strips. Mince garlic and ginger. Slice scallions on the diagonal; separate whites from greens.

Make sauce

In a small bowl combine Garden's black bean sauce, light soy sauce, shaoxing wine, rice vinegar, sugar, and warm stock. In a separate small cup whisk cornstarch with 1 tablespoon water until smooth to make a slurry; set both aside.

Cook eggplant

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl. Add eggplant in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to get some browning, then stir-fry for another 2–3 minutes until softened and starting to brown. Transfer eggplant to a plate. If eggplant soaks up oil and looks dry, add up to 1 tablespoon more oil before the next batch.

Return all cooked eggplant to the pan. Sprinkle 1/4 teaspoon salt over eggplant and toss briefly to distribute.

Stir-fry and finish sauce

Push eggplant to the sides of the wok to make a center space. Add remaining 1 tablespoon oil to the center and add garlic, ginger, and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not burned.

Add sliced bell peppers and onion; stir-fry 1–2 minutes until peppers begin to soften but remain bright.

Pour the prepared black bean sauce mixture into the wok, stir to combine so sauce coats vegetables. Bring to a gentle simmer.

Stir the cornstarch slurry briefly then pour into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy, coating the eggplant and peppers. If sauce becomes too thick, add up to 1–2 tablespoons warm stock or water to reach desired consistency.

Adjust seasoning: taste and add a pinch of white pepper and more salt or soy sauce if needed. Stir in sesame oil.

Turn off heat and scatter sliced scallion greens and toasted sesame seeds (if using) over the dish. Toss gently and serve hot.