Chinese Eggplants (Aubergine) With Black Bean Sauce

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READY IN: 23mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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