Stirfry Vegetables in Black Bean Sauce (for 2)
1 small eggplant, sliced
1 red capsicum, cut into stips
1 green capsisum, cut into strips
1 carrot, cut into sticks
1/2 medium cucumber, cubed
1/2 230 gr tin of baby water chestnuts
150 tofu, cut into cubes
100 gr cashews
2 tbl black bean or similar sauce
2 tbl salt reduced soy sauce
1 tsp cornflour
Salt the eggplants slices and allow to sweat. Wash off the salt, cut into cubes, and stirfry in sesame oil.
After a few minutes add the capsicum and carrot. Stirfry for a few more minutes.
Add the cucumber, tofu, water chestnuts and cashews. Also add the black bean sauce and soy sauce. Allow to simmer until the vegetables are just soft.
Mix up the cornflour with enough water to make a runny paste. Add to the vegetables and stir until it thickens. Serve on rice.