Eggplant And Peppers In Black Bean Garlic Sauce Recipes

Steps:

• Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
• Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
• Add eggplant, peppers, and onion and stir-fry for 5 minutes.
• Add sugar, chili sauce, and water, and stir well.
• Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
• Serve immediately over hot rice.

Steps:

• Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
• Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.

Steps:

• Heat saucepan on medium high. Add oil, hot but not smoky.
• Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
• Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• Add chopped onion, cook to soften 2 minutes.
• Add oyster sauce and rice vinegar, mix well.
• Add eggplants and mix well.
• Add red pepper flakes, if using.
• Cook until eggplants and onion are well done.
• Taste and add soy sauce, if needed.
• Garnish with green part of onions.
• Serve with sauce over white rice.

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Steps:

• Rinse eggplant and dry.
• Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
• With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
• Each eggplant disc now has an opening for the shrimp stuffing.
• Chop shrimp into pieces about the size of corn kernels.
• Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
• Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
• Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
• Pour 1 cup oil into a large skillet and heat over medium-high heat.
• Pan-fry stuffed eggplant until brown on both sides.
• (Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
• When brown, remove from pan and set aside to drain.
• Pour 1 tablespoon oil into a hot wok.
• Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
• Add 1 1/2 cups water, sugar, soy sauce and wine.
• Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
• Slowly pour cornstarch mixture into wok, stirring constantly.
• Cook, stirring, until mixture has the consistency of syrup.
• Stir in sesame seed oil, then remove from heat.
• Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
• Place plate in steamer and steam over boiling water 12 to 15 minutes.
• Serve warm.

Steps:

• Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
• In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
• Add sauce mixture and cook until sauce thickens.
• Serve with rice.