A: | 1 eggplant, American, or 2 thai eggplants |
1/3C canola oil | |
B: | 4c garlic, minced |
2" crystallized ginger | |
1 onion | |
1T vegetable stock | |
C: | 1/4C vegetable stock |
1 1/2C cooked black beans, rinsed and chopped coarse | |
D: | 1T soy sauce |
4 spring onions | |
1. | Slice (A), brush with oil, saute slowly until golden, and reserve. |
2. | Heat pan to hot and saute (B) 3 minutes. |
3. | Add (C), bring to boil, and cook 2 minutes. |
4. | Return eggplant to pan, simmer 2 minutes. |
5. | Top with (D) and serve. |
Servings: 4
$Id: black_bean_eggplant_stirfry,v 1.4 2019/08/24 16:15:14 deaven Exp $
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