Cuba de Asia blackbean/veggie sauce over rice

18 Nov

4 servings

you need

1 cup of rice, boiled

1/4 medium eggplant

1/4 medium zucchini

4 garlic cloves

3,5 tablespoons fish sauce

1/2 cup sliced cabbage

1 can of black beans

1,5 tbsp black bean sauce

4 cm of lemongrass, chopped

3 cm ginger, chopped

4 tbsp cilantro, chopped

1 onion

1/2 tomato

1/3 can coconut milk

1 tbsp ground cumin

1 tbsp whole cumin

1 tbsp garam masala

1 chilean pepper, chopped

juice of 1 lime

2 tbsp rice vinegar

2 teaspoons sesame oil

olive oil for frying

1. Heat up a pan

2. Add the cumin and the masala and the pepper and roast it for 1,5 minute

3. Add olive oil

4. When hot, add the onion and zuchini and eggplant

5. fry till the onion gets darker and the veggies get softer

6. Add ginger, lemongrass, garlic

7. Fry for two minutes

8. Add cabbage

9. After two minutes, add coconut, tomato, cilantro and the sauces and seasoning

10. Let it stand for six minutes on low heat

11. Serve over rice


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