CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE
I had this at the Asian grocery store 888 in Kansas City. It was very good. I never had fried tofu before; it was wicked good to me; this is simple but tasty.
Provided by Dienia B.
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Coat eggplant cubes in flour.
- Fry in oil 4 minutes.
- Add tofu; fry for 4 minutes until golden.
- Add black bean sauce to coat.
- Done.
EGGPLANT AND PEPPERS IN BLACK BEAN GARLIC SAUCE
Delicious! :) Makes 4 servings as a main dish. It can easily serve 6-8 if you add fried or extra firm tofu, slices of chicken breast, or white fish, and it's delicious that way, too. I've also added sliced cabbage to the vegetables.
Provided by Julesong
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
- Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
- Add eggplant, peppers, and onion and stir-fry for 5 minutes.
- Add sugar, chili sauce, and water, and stir well.
- Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
- Serve immediately over hot rice.
CHICKEN AND EGGPLANT IN BLACK BEAN SAUCE
Steps:
- Combine the black bean sauce, lime juice, chicken stock and honey in a small bowl and set aside. Heat the oil over medium high heat and stir fry the chicken until cooked, about 2-3 minutes. Place chicken in bowl and set aside. Heat the remaining oil over medium heat and stir-fry eggplant, pepper, and onions for about 3-5 minutes until the eggplant is tender, but not mushy. Add the black bean mixture and cook another minute. Add sesame oil and cilantro, toss to combine. Adjust seasoning. Serve on rice or chinese noodles.
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