1 Chinese eggplant, halved and thickly sliced
2 large hand-fulls of green beans, halved with ends trimmed
1 cup fried bean curd*, cubed
1 inch piece ginger, minced
6 cloves garlic, minced
1 small chili pepper, minced
1/2 cup chicken or vegetable stock
1/4 cup minced green onion
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 teaspoon sesame oil
4 bunches cellophane noodles
Directions:
Combine broth, soy sauce, oyster sauce, chili paste, sugar, green onions, and cornstarch in a small bowl and set aside. Add oil and sesame oil to a large skillet or wok with a lid and set over a high flame. Add ginger, garlic, and chili pepper. Stir fry for 1 minute until fragrant. Add the eggplant and stir-fry for 1-2 minutes until most of the oil is absorbed. Add the green beans and stir fry 1 minute. Add the broth mixture and the fried bean curd, bring to a boil and cover the pot. Put the noodles in cold water and set the timer for 5 minutes. After the five minutes, cut the noodles in half and add them to the pot. Saute for 2-3 minutes until the noodles and tender and the liquid has been absorbed.
*Most Asian groceries have fried bean curd in the same sort of blocks you buy tofu in.
That is a delicious ingredients list. Everything sounds good so I’m sure it makes an excellent dish.
where did you find the chinese eggplant? was that at an asian market or did you find it at your local grocer? if it can’t be found, will regular eggplant work?
it look great! i love the ingredients and am looking for more non-italian ways to use eggplant.
I love when I have most, if not all of the ingredients on hand. I would have to use regular eggplant, at least in the winter, when the farm market is not open, but still — except for the bean curd — I could make this tonight.
We bought the eggplant at a Korean grocery store. I think regular eggplant or even better- Japanese or Italian eggplant (which you can normally find at the local store) would work instead. Chinese eggplants are pretty long and skinny, so you might not need to use a whole regular eggplant.
yum! I love chinese eggplant but haven’t used it in very creative dishes. Looking forward to trying this.
I think I’m going to have to make a list of things to get at the Asian grocery store. This looks great, although I don’t know that I could find a Japanese eggplant this time of year.
…or Chinese eggplant for that matter! 🙂
I offered you up a challenge on my website 🙂
I just tried this recipe last night, and it is fantastic! The sauce really makes the dish. I will definitely be making this one again…and again.
brown things and eggplant never photograph well for me either – but pretty or not, i want to try this!
It sounds like comfort food to me – thanks for the recipe!