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Stir-Fried Peppers and Eggplant with Black Bean Sauce

Stir-Fried Peppers and Eggplant with Black Bean Sauce

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes

This salty-sweet stir-fry calls on one of our favorite powerhouse ingredients: black bean sauce. Made from fermented and ground black soybeans, the Chinese condiment is earthy, deeply savory and packed with umami. Jarred black bean-garlic sauce is widely available in American supermarkets; look for it in the international aisle. We pair it with hoisin and Shaoxing wine (or dry sherry) to yield a flavor-rich blend, perfect for coating silky eggplant and tender-crisp bell peppers. We cook the eggplant and peppers in batches to avoid crowding the pan, which would cause the vegetables to steam rather than sear, and develop flavorful browning. Serve this as a side to any grilled, roasted or seared meat, poultry or fish, or over rice as a light vegetarian main.

Ingredients
  • ¼

    cup Shaoxing wine OR dry sherry

  • 3

    tablespoons hoisin sauce

  • 2

    tablespoons black bean-garlic sauce (see headnote)

  • 4

    tablespoons neutral oil, divided

  • 1 ½

    pounds Japanese OR Chinese eggplant, trimmed, halved lengthwise and cut crosswise into 3-inch pieces

  • 1

    yellow OR orange OR red bell pepper, stemmed, seeded and sliced into ½-inch strips

  • 3

    tablespoons finely grated fresh ginger

  • Optional Garnish:

  • Red pepper flakes OR thinly sliced fresh chilies OR sliced scallions OR chopped fresh cilantro OR a combination

Step 1

In a medium bowl, stir the Shaoxing wine, hoisin and bean sauce; set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add half of the eggplant and cook, turning occasionally, until lightly browned and tender, 4 to 6 minutes; transfer to a large plate. Using the remaining 2 tablespoons oil, cook the remaining eggplant in the same way; transfer to the plate with the first batch and set aside.

Step 2

To the skillet still over medium, add the bell pepper and cook, stirring occasionally, until softened and blistered in spots, about 3 minutes; transfer to the plate with the eggplant. Add the ginger and sauce mixture; cook, stirring, until fragrant and bubbling, about 30 seconds. Return the eggplant and pepper to the skillet, then cook, stirring occasionally, until heated through and lightly sauced, 2 to 3 minutes.