Stir-Fried Eggplant with Fermented Black Beans and Peppers
A savory and aromatic dish featuring tender eggplant cubes stir-fried with fermented black beans and spicy peppers in a rich garlic sauce.
Story
This quick stir-fry balances the soft texture of eggplant with the crunch of peppers and the deep umami flavor of fermented black beans. It comes together in minutes, making it perfect for a weeknight dinner.
Ingredients
Eggplant
2 medium
Fermented black beans
1 tbsp
Fresh green chili
2
Garlic
2 cloves
Light soy sauce
1 tbsp
Oyster sauce
1 tbsp
Sugar
1 tsp
Cooking oil
3 tbsp
Green onion
1 stalk
Instructions
1
Prep the vegetables
Wash the eggplant and chop it into small, even cubes. Slice the green chilies into rings and mince the garlic cloves.
2
Mix the sauce
In a small bowl, combine the soy sauce, oyster sauce, sugar, and fermented black beans. Stir until the sugar dissolves.
3
Stir-fry the eggplant
Heat the oil in a wok or skillet over medium-high heat. Add the eggplant cubes and stir-fry until they begin to soften and the skin turns slightly golden.
4
Combine and serve
Toss in the garlic and chili slices, frying for a few seconds until fragrant. Pour in the sauce mixture and toss everything together to coat the eggplant evenly. Finish with chopped green onions and serve hot.
