Aubergine & black bean stir-fry
This super-quick veggie stir-fry has just five ingredients
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- 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.
- Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.
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.
Per serving
411 kcalories, protein 11g, carbohydrate 65g, fat 14 g, saturated fat 2g, fibre 7g, sugar 14g, salt 3.53 g
Recipe from Good Food magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/448629/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
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
Per serving
411 kcalories, protein 11g, carbohydrate 65g, fat 14 g, saturated fat 2g, fibre 7g, sugar 14g, salt 3.53 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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19 April 2010
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