Aubergine & black bean stir-fry

Aubergine & black bean stir-fry

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(8 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This super-quick veggie stir-fry has just five ingredients

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal411
  • fat14g
  • saturates2g
  • carbs65g
  • sugars14g
  • fibre7g
  • protein11g
  • salt3.53g
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  • 250g basmati rice
  • 2 large aubergines, cut into quarters and then wedges



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 red peppers, cut into thin strips
  • 8 spring onions, 7 quartered lengthways, 1 finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 220g jar black bean sauce
  • PLUS 4 tbsp groundnut or vegetable oil

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  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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Comments (7)

zendeling's picture

Not good indeed...

jjulio's picture

not good. haven't finished it.

wildmiffy's picture

This was really nice - definitely going to be making it again and all my flat mates were asking for the recipe.

vixsticks's picture

Quick & very tasty. Will make again.

toughtoplease's picture

It lacked something and it wasn't like I used a value brand-- used blue dragon. Didn't finish my dinner.

dlockhart's picture

Just made this tonight and it's lovely!

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