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    You are in: Home / Recipes / Eggplant and Peppers in Black Bean Garlic Sauce Recipe
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    Eggplant and Peppers in Black Bean Garlic Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Julesong's Note:

    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.

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    Units: US | Metric


    1. 1
      Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
    2. 2
      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.
    3. 3
      Add eggplant, peppers, and onion and stir-fry for 5 minutes.
    4. 4
      Add sugar, chili sauce, and water, and stir well.
    5. 5
      Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
    6. 6
      Serve immediately over hot rice.

    Ratings & Reviews:

    • on October 10, 2007


      Tasty and easy. I like a bit more kick and would add more of each of the sauces and garlic. Left out the oil and served over brown rice. I also added tofu to make it a complete meal. All together a satisfying meal. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant and Peppers in Black Bean Garlic Sauce

    Serving Size: 1 (426 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.0
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 8.8 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 10.7 g
    Sugars 11.5 g
    Protein 3.7 g

    The following items or measurements are not included:

    black bean sauce

    Chinese chili sauce

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