"Healthy Plant Based Cooking Made Easy!"
Chinese Style Eggplant Stir-fry in Fermented Black bean and Garlic Sauce
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Prep time 10mins
Cook time 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 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
Method
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!