Aubergine & black bean stir fry


Aubergine & black bean stir fry

Aubergine & black bean stir fry
Aubergine & black bean stir fry

This substantial stir fry is great for vegetarians (just make sure the sauce you use is suitable). Add some chunks of tofu, if you want to increase the protein.


SERVES 4 – 30 minutes

– 250g/9oz basmati rice.

– 4 tbsp groundnut or vegetable oil.

– 2 large aubergines, cut into quarters and then wedges.

– 2 red peppers, deseeded and cut into thin strips.

– 8 spring onions, 7 quartered lengthways, 1 finely sliced.

– 220g jar black bean sauce.


Step 1:
Cook the rice according to the pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry the aubergines for 10–12 minutes until golden and cooked through. Add the peppers and quartered spring onions, and stir-fry for about 6 minutes until just tender.

Step 2:
Add the black bean sauce along with 2 tablespoons water and warm through. Serve with the basmati rice and the finely sliced spring onion.

Note : PER SERVING 411 kcals, protein 11g, carbs 65g, fat 14g, sat fat 2g, fibre 7g, sugar 14g, salt 3.53g

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