Tuesday, August 9, 2011

Stir-fried Eggplant with Chilli Bean Paste - 鱼香茄子





Recipe:

Ingredients:

2 eggplants (about 300g)
50 gram minced meat
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
1/2 tbsp broad bean chili paste (available at Super Market, made in Taiwan/China)

Seasoning:

1 teaspoon light soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Chinese ZhenJiang fragrant vinegar ( I do not have so I used Balsamic vinegar, not bad) .
1/2 tablespoon Chinese cooking wine
pepper to taste
1/3 cup water

Method:
1) Wash and clean whole eggplant. Cut into thick strips.
2) Deep fry for 1 minute and dish out. Dab dry of oil.
3) Heat up 2 tablespoons cooking oil. Saute chopped garlic and ginger until fragrant. Add in eggplant and a dash of Chinese cooking wine.
4) Add in seasoning. Simmer over low heat until eggplant is soft and sauce thickens.
5) Sprinkle spring onions. Serve.

Feel free to play around with the sweet, sour and spiciness of the dish to your liking.

材料:
2 条茄子(300克)
50克肉碎
1/2 汤匙蒜茸
1/2汤匙姜茸
1/2 汤匙辣豆瓣酱


调味料:
1茶匙生抽
1/4茶匙盐
1/2茶匙糖
1/2茶匙镇江香醋
酒及胡椒粉各少许
水1/3杯

做法:
1)茄子去蒂,洗净,切成长初条,泡油,捞起沥干油份
2)烧热油约2茶匙,爆香蒜茸,姜茸,辣豆瓣酱,将茄子回锅,浇少许酒,注入调味料,用文火将材料煮至秘及汁浓,沥上葱粒即可。

正宗鱼香是没有肉碎的,如果喜欢可以加入。川菜中的鱼香具有姜,甜,酸,辣四味,姜,葱香味浓郁,因此配料随自己口味增减。

1 comment:

  1. Miss this dish that my mum used to cook. Yummy!!

    ReplyDelete