Chinese Style Eggplant Stir-fry in Fermented Black bean and Garlic Sauce
"Healthy Plant Based Cooking Made Easy!"
-- @plantpowernutritionandfitness
More from @plantpowernutritionandfitness


Prep time 10mins
Cook time 25mins
Serves or Makes: 2


  • 180 grams Udon Noodle
  • 2 cups cubed Eggplant
  • 1 diced Onion
  • 3 cups English Spinach
  • 1 tablespoons Olive Oil
  • 2 tablespoons Water (For Cooking)
  • 1/ 4 cup Fermented Black bean and Garlic Paste (more for extra flavor)
  • 2 1/ 2 cups Water
  • 2 1/ 2 tablespoons Corn Flour (more for thicker consistence)
  • 1/ 2 teaspoon Black Pepper


  • Step 1

    In a large pan on medium/high heat add half the olive oil. Add the black bean paste and stir for about 3 minutes. Set aside in a bowl.

  • Step 2

    Add the rest of the oil into the same pan then add the eggplant and onion and cook for 3 minutes, then add the zucchini and cook for another 3 minutes.

  • Step 3

    Add the black bean paste back into the pan and stir it into the veggies. Add the spinach, black pepper and combine well. Add 2-1/2 cups of water and mix everything well. Cover with a lid and let it simmer for 10 minutes.

  • Step 4

    Cook the noodle as per package directions. Rinse under cool water and set aside.

  • Step 5

    In a small bowl combine the flour with 1/3 Cup of water. Add to the pan and combine well for 2 minutes until its starts to thicken.

  • Step 6

    Add the noodles to the pan and continue to mix until you get your desired consistency.

  • Step 7

    Garnish with fresh chili. Enjoy!