My favorite stir-fry of them all! 🙂
Aubergine and black bean stir-fry
Serves 4 – 30 minutes
This super-quick veggie stir-fry has just five ingredients and is perfect for week night meals.
Groundnut or vegetable oil 4 tbsp Aubergines 2 large, quartered and wedged Red peppers 2, cut into thin strips Spring onions 8, 7 quartered lengthways + 1 finely sliced Black bean sauce 220ml Basmati rice 250g, boiled Salt and pepper to taste
•Heat the oil in a wok. When hot, stir-fry the aubergines for 10-12 minutes until golden and cooked through. Add the peppers and spring onions, and stir-fry for about 6 minutes until just tender.
•Add the black bean sauce and 2 tbsp of water and warm through. Season well. Serve with the rice, scattered with finely sliced spring onions.
PER SERVING 411 kcals, protein 11g, carbs 65g, fat 14g, sat fat 2g, fiber 7g, sugar 14g, salt 35.3g
Ingredient Tip: If you do not have black bean sauce, oyster sauce will work just as well.
Aubergines & Black bean
Tofu, greens and cashew medley
Serves 4 – 20 minutes
Healthy, light and quick – perfect for an after-work meal.
Oil 1 tbsp Broccoli 1 head, cut into small florets Garlic cloves 4, sliced Red chili 1, deseeded and finely sliced Spring onions a bunch, sliced Soya beans 140g, boiled and drained Bok choy 2 heads, quartered Tofu 300g, cubed and Continue reading “Garlic Bok Choy & Gingery Shitake Noodles” »