- 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.