🍆 Stir-Fried Aubergine with Preserved Radish & Black Bean Sauce (Serves 2–3)

Our Jeung San Preserved Radish with Black Bean Sauce is inspired by Andy’s connection to the comforting flavors of home. His mother had a gift for pairing preserved radish with the deep, savory richness of fermented black beans, balanced perfectly with garlic and a gentle heat from chili. Born from those cherished family meals, this sauce brings together tradition and bold flavor in every jar. Whether tossed with stir-fried vegetables, paired with meats, or mixed into rice, it transforms everyday cooking into something truly special.

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Ingredients

• 2 medium aubergines (eggplants), cut into batons

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1 red chilli, sliced

• 2 tbsp Jeung San Preserved Radish with Black Bean Sauce

• 1 tsp soy sauce

• 1 tsp sugar (optional, to balance the saltiness)

• 2 spring onions, sliced (for garnish)

• Sesame seeds (for garnish)

  
  

Method

• Lightly salt the aubergine pieces and set aside for 10 minutes to draw out excess moisture. Pat dry with kitchen paper.

  
  

• Heat vegetable oil in a pan or wok. Fry aubergine pieces until golden and softened. Remove and set aside.

  
  

• In the same pan, add a little more oil if needed. Stir-fry garlic and sliced chilli until fragrant.

  
  

• Stir in Jeung San Preserved Radish with Black Bean Sauce, soy sauce, and sugar. Mix well.

  
  

• Return aubergine to the pan, tossing until fully coated in the sauce.

  
  

• Plate up and garnish with spring onions and sesame seeds.

Rich, savoury, and full of umami, this dish pairs perfectly with steamed jasmine rice or noodles.