Smoky Wok

It's great to break up meaty dishes with some easy vegetarian dishes sometimes.  Today's offer is an eggplant/ brinjal dish simply cooked in some red chili peppers and earthy yellow bean sauce.  Yellow bean sauce is akin to miso but is more pungent and lends a pleasing, earthy taste to a lot of Chinese dishes.  This sauce is extremely versatile and can be used with fish, poultry and more.  If you like eggplant, this is definitely a great dish to try.  If not, you can substitute the eggplant with some green beans which will work equally well.  In fact, this dish reminds me of the classic Japanese dish of roasted eggplant with miso.


This post is part of my Yuen Chun Recipes.



Serving suggestion: with steamed rice

Ingredients:

4 cloves garlic, sliced
2 large red chili peppers, sliced
4 small eggplants, sliced and skin removed

1 1/2 tablespoon yellow bean sauce (I used Yuen Chun's)
Dash of light soy sauce

Method:

Firstly, heat up a wok until almost smoking.  Add 3 tablespoons of oil.  Add eggplants and stir-fry lightly.  This is to ensure the eggplant does not absorb too much oil later.

Remove eggplant and set aside.

Heat up your wok again until almost smoking.  Add 3 tablespoons of oil.  Turn heat to low.  Add garlic, chili peppers and stir-fry till aromatic.  Add bean sauce.  Add eggplant and turn heat up.  Add about 4-6 tablespoons of water.  Bring to a boil.  Turn heat low and allow to simmer for about 10 minutes or until most of the liquid has dried up.

Dish out and serve hot.