Tuesday, July 26, 2011

Stir Fried Eggplant in Chinese Fermented Beans

Eggplant and Chinese Fermented Beans
My hat's off to SC's mom, who has been planning menu daily for over 30 years. She could make tasty and hearty dishes from the most humble ingredients! This dish is one of her brilliant ideas. It's really tasty, a little goes a long way with rice, I almost forgot that this dish doesn't even have any meat in it. It's that good, and it's so simple to make.

Eggplant and Chinese Fermented Beans
- 1 eggplant, cut into chunks
- Chinese fermented beans (min si), we bought a pack from the wet market
- spring onion, roughly chopped
- cooking oil, white pepper, corn starch dissolved in a bit of water to thicken the sauce (optional)

Saute eggplant chunks in a bit of oil until softened, add min si bit by bit to suit your taste, add white pepper, add chopped spring onion, thicken sauce with corn starch mixture if you wish, and serve with white rice.

This could be a side dish to your meat and carb, or this could be the star of the play when you fancy a meatless day.


daphne said...

I would like this for sure! The salty and soft flavours of eggplant. Yum!

Joanne said...

i love eggplant and I especially love that this is vegetarian! You make me so happy.

Quay Po Cooks said...

I love to eggplant cooked with fermented beans. Makes a nice sandwich for my hubby and he loves it.

Jay said...

well, I m craving now..:PP
Tasty Appetite

tigerfish said...

This will be so good with rice! I am neutral to eggplants. I guess when they prepare eggplant outside, it's usually with lots of oil. Home-cooked eggplant is definitely different.