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.
This humble dish is one of my absolute favourites although I should advise you to only cook this in limited doses as too much salted fish is definitely not good. This dish is cheap, easy and goes perfectly well with rice - almost too well as I have too much rice whenever this is served. The key to this dish is to get a good blend of fatty and lean pork - if your pork is too lean, the pork will be a little too dry. Apart from that, getting good quality salted fish is also important. Salted fish is another one of those acquired taste Chinese foods though so if this is your first encounter with salted fish, the pungency may overwhelm you a little.
This post is a part of my Yuen Chun recipes, an ongoing project on Smoky Wok.
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