A classic stirfry with eggplant and some crunchy vegetables. Usually as a vegetarian dish, but sometimes eaten with minced pork. I used some minced beef that I prepared Japanese Soboro style for my Bento. The leftover went into the stirfry.
With some thin mung bean noodles it becomes a full meal. I can it the leftover at work soon.
The heat of the dish is good to prepare to your own liking.
Recipe:
1 eggplant
150 g beef mince already cooked
1 red bell pepper
2 small stalks of celery
4 cloves of garlic
2 spring onions
1 knob of ginger
Oil
Doubanjiang or Sriracha
50 g soaked mung been noodles
Sauce:
3 tbsp chinese cooking wine
2 tbsp brown sugar
2 tbsp black chinese vinegar
1 tbsp soy sauce
Pinch of salt
As in all stir frys the first thing to do is chopping and cutting.
Number one is the eggplant. Top and tail it and cut it into the shape of thick fries. Put these in a bowl and sprinkle a good amount of salt on them. Toss. Use a plate directly on the eggplants and put a weight on top. Let them sit for 15 min to sweat. Pour hot water of the mung bean noodles and drain after 2 min
The Chinese kitchen calls for deep frying them in oil. But it works well when you put them in a steamer for 20 min.
Prepare the sauce and set aside for later.
Cut the veggies in match stick strips.
Finely chop garlic, spring onions and ginger.
In a wok or cast iron pan heat up some oil on high. Put the aromatics in and fry them for a couple of min. Add the Doubanjiang and cook it out.
Next step, toss in the eggplants and stirfry it good. Next the veggies and give them some heat. Pour over the sauce and add the beef.
Last are the noodles. Taste for the seasoning.
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