Aubergine & black bean stir-fry

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Aubergine & black bean stir-fry might be a recipe you should try. One serving contains 371 calories, 5g of protein, and 14g of fat. This recipe serves 4 and costs 98 cents per serving. Many people made this recipe, and 127 would say it hit the spot. From preparation to the plate, this recipe takes about 30 minutes. It works well as a side dish. It is brought to you by BBC Good Food. If you have black bean sauce, red peppers, spring onions, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is amazing. Similar recipes are Black Bean-salmon Stir-fry, Shrimp-and-Black Bean Stir-Fry, and Quinoan and Black Bean Stir-Fry.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

250g basmati rice

2 red peppers, cut into thin strips

8 spring onions, 7 quartered lengthways, 1 finely sliced

PLUS 4 tbsp groundnut or vegetable oil

220g jar black bean sauce

Equipment:

wok

Cooking instruction summary:

Cook the rice according to packinstructions. Meanwhile, heat a wok andadd the oil. When hot, stir-fry auberginesfor 10-12 mins until golden and cookedthrough. Add peppers and spring onions,and stir-fry for about 6 mins until just tender.Add the black bean sauce and 2 tbspwater and warm through. Serve withthe basmati rice, scattered with finelysliced spring onion.

 

Step by step:


1. Cook the rice according to packinstructions. Meanwhile, heat a wok andadd the oil. When hot, stir-fry auberginesfor 10-12 mins until golden and cookedthrough.

2. Add peppers and spring onions,and stir-fry for about 6 mins until just tender.

3. Add the black bean sauce and 2 tbspwater and warm through.

4. Serve withthe basmati rice, scattered with finelysliced spring onion.


Nutrition Information:

 

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