九月小炒: 秋葵茄子炒尖椒
Cuisine: Sichuan-inspired | Shared by: Shanti Christensen

September brings many seasonal vegetables perfect for a stir-fry with Chinese flavorings. This month a walk through the farmers' market will find okra, eggplant, and peppers. With chili bean paste and fermented black bean available year round, you can change up the stir-fry with what's available at the farmers' market. Here's a vegetarian recipe you can prep in ten minutes and stir-fry in another ten. 

What you’ll need: A cast-iron wok and a fiery desire for spice!

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Ingredients

• 4 tablespoons canola oil
  
• 1 Chinese or Japanese eggplant, sliced 1" by 2" and half an inch thick
• 1 tablespoon chili bean paste
• 2 teaspoons fermented black beans
• 1 box organic firm tofu, cut to match the eggplant slices, 1" by 2"
• 200 grams okra, sliced diagonally
• 2 sweet red peppers, sliced diagonally and resembling horse ears
• 1-2 hot green chili peppers, sliced to match the red peppers
• 1 1-inch piece fresh ginger, sliced
• 1 teaspoon dark soy sauce
  
• 1 teaspoon sugar
• salt

Method
Heat two tablespoons of the oil in a seasoned wok. Add the eggplant and stir-fry until it browns a little. Clear a space in the wok and add another two tablespoons of oil. Add the chili bean paste and black beans and stir it in the oil puddle until it is bubbly and fragrant. Add the tofu and toss into sauce. As you toss all the ingredients in the wok, add the okra, peppers, and ginger. Stir-fry for two minutes then add the soy sauce and sugar. Continue to stir-fry until the okra is soft to your preference and salt to taste.

Remove from heat and serve with steamed rice. I know I recommend steamed rice a lot, but so many things are good with steamed rice. Steamed quinoa is a healthy substitute.