Spicy Eggplant In Black Bean Sauce

Recipe Ingredients

2 teaspoons	10ml	Eggplants - cut 1" cubes (large)
		Salt - as needed
1		Black beans - (15 oz) - rinsed, drained
1/2 cup	118ml	Vegetable stock
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Tamari
2 tablespoons	30ml	Barley malt syrup
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Minced ginger
1/4 teaspoon	1.3ml	Sambal olek
3 tablespoons	45ml	Safflower oil - divided
1 cup	237ml	Red pepper - stemmed, seeded,
		Quartered lengthwise, and julienned
1/2 cup	73g / 2.6oz	Diced seeded serrano chiles
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Diagonally-sliced green onion

Recipe Instructions

In a colander, place the cubes of eggplant, sprinkle with salt, and leave to drain in the sink for 30 minutes.

Meanwhile, place the black beans, vegetable stock, vinegar, tamari, barley malt syrup, sherry, ginger, and sambal olek, and cook over low heat for 10 minutes.

Rinse the eggplant to remove the salt, squeeze the cubes to remove excess water, and place the cubes on a towel to dry a bit.

In a wok or large non-stick skillet, stir-fry the red pepper and serrano chiles in 1 tablespoon of the safflower oil for 2 to 3 minutes or until crisp tender. Remove the red pepper and chiles and set aside.

Add the remaining oil to the wok and stir-fry the garlic for 1 minute. Add the eggplant, saute for 5 minutes or until it is tender and well browned.

Add the green onions and stir-fry an additional 2 minutes. Add the reserved red pepper and chiles, and the black bean sauce; stir well to combine, and cook an additional 1 to 2 minutes or until heated thorough. Transfer to a large bowl or platter for service.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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