Chinese Eggplant and Peppers with Black Bean Sauce
1/4 to 1 pound Chinese or Japanese eggplants
Halve eggplants lengthwise and slice think. Heat 1 tablespoon oil in a large skillet, add peppers, and sauté 1 minute. Cover and cook over medium heat, stirring often, about 5 minutes or until eggplant is tender. Transfer to a plate.
3 tablespoons plus 1 teaspoon vegetable oil
1 1/2 cups diced bell peppers, preferably mixed red, green, and yellow; or 1 large pepper diced
2 teaspoon minced fresh ginger
1 garlic clove, minced
1 teaspoon garlic-flavored black bean sauce
2 teaspoon soy sauce
Asian hot pepper sauce to taste (optional)
1 green onion, chopped
Heat 1 teaspoon oil in skillet over medium heat, add ginger and garlic, and sauté 10 seconds. Return vegetables to skillet, add bean sauce and soy sauce, and toss thoroughly but gently. Season to taste with hot sauce. Serve sprinkled with green onion.
Makes 2 main-course servings with rice or 4 side-dish servings
slice thin, not slice think,
how do you make bean sauce?
tony, Location not stated.
i have the same problem, i still dont know how to make black bean sauce
Lisa, Location not stated.
Black bean sauce is purchased at Asian grocery stores.
Anonymous, Location not stated.
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