Ingredients
F
For the Beans
c
1 tbsp chili oil
s
2 shallots, minced
g
3 cloves garlic, minced
s
1 small ginger piece, minced
a
1 aubergine, cubed
m
1 tbsp miso paste
s
3 tbsp soy sauce
d
1 tbsp dark soy sauce
c
1 tbsp chili garlic sauce
m
2 tbsp maple syrup
b
2 cans black beans, drained (800g total)
v
½ cup veggie broth (120ml)
c
1 tbsp cornstarch + 1 tbsp cold water (mixed)
F
For Serving
C
Cooked rice
G
Green onions, chopped
F
Fried onions
C
Chili crisp
Directions
1
For the Beans
1
Heat a pan over medium heat and sauté the cubed aubergine for 3 minutes until slightly softened.
a
1 aubergine, cubed
2
Add chili oil, shallots, and garlic, cooking for 2–3 minutes until translucent and fragrant.
c
1 tbsp chili oil
s
2 shallots, minced
g
3 cloves garlic, minced
3
Stir in miso paste, soy sauce, dark soy sauce, chili garlic sauce, and maple syrup. Cook for 4–5 minutes, stirring constantly.
m
1 tbsp miso paste
s
3 tbsp soy sauce
d
1 tbsp dark soy sauce
c
1 tbsp chili garlic sauce
m
2 tbsp maple syrup
4
Add black beans, veggie broth, and the cornstarch slurry. Stir well, reduce heat to low, and let simmer for 8 minutes until thickened.
b
2 cans black beans, drained (800g total)
v
½ cup veggie broth (120ml)
c
1 tbsp cornstarch + 1 tbsp cold water (mixed)
5
For Serving
6
Serve over cooked rice and garnish with green onions, fried onions, and a drizzle of chili crisp.
C
Cooked rice
G
Green onions, chopped
F
Fried onions
C
Chili crisp
