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Aubergine & black bean stir-fry

This super-quick veggie stir-fry has just five ingredients

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 411
  • Carbohydrates 65
  • Saturated Fat 2
  • Sugar 14
  • Protein 11
  • Fat 14
  • Fibre 7
  • Salt 3.53

Nutrition per serving

  • Calories 411
  • Carbohydrates 65
  • Saturated Fat 2
  • Sugar 14
  • Protein 11
  • Fat 14
  • Fibre 7
  • Salt 3.53

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

Tip

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

  1. 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.

  2. 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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