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Stir-Fried Peppers and Eggplant with Black Bean Sauce
This salty-sweet stir-fry calls on one of our favorite powerhouse ingredients: black bean sauce. Made from fermented and ground black soybeans, the Chinese condiment is earthy, deeply savory and packed with umami. Jarred black bean-garlic sauce is widely available in American supermarkets; look for it in the international aisle. We pair it with hoisin and Shaoxing wine (or dry sherry) to yield a flavor-rich blend, perfect for coating silky eggplant and tender-crisp bell peppers. We cook the eggplant and peppers in batches to avoid crowding the pan, which would cause the vegetables to steam rather than sear, and develop flavorful browning. Serve this as a side to any grilled, roasted or seared meat, poultry or fish, or over rice as a light vegetarian main.
4 to 6
Servings
30 minutes
Ingredients
-
¼
cup Shaoxing wine OR dry sherry
-
3
tablespoons hoisin sauce
Directions
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01In a medium bowl, stir the Shaoxing wine, hoisin and bean sauce; set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add half of the eggplant and cook, turning occasionally, until lightly browned and tender, 4 to 6 minutes; transfer to a large plate. Using the remaining 2 tablespoons oil, cook the remaining eggplant in the same way; transfer to the plate with the first batch and set aside.
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