Aubergine & black bean stir-fry

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 411
  • fat 14g
  • saturates 2g
  • carbs 65g
  • sugars 14g
  • fibre 7g
  • protein 11g
  • salt 3.53g


  • 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


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.


  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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