⁣I did this little ‘live’ challenge with LivingveggiebyAnia last night, each making a dish that featured eggplant as the main ingredient. It used to be the vegetable I liked the least... but it was my mum’s favourite veg and she wasn’t having any of that! She sure trained me well. The live session is now available to watch on my IGTV (previous post). Here’s my recipe if you’d like to try out what I made. To learn how to make Ania’s Kashke Bademjan, check out the recipe on her IG, coming out sometime today!⠀
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15-MINUTE TAUCHU EGGPLANT STIR-FRY⠀
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🌱 100 - 150g eggplant, cut into thick, long pieces ⠀
🌱 40g French beans⠀
🌱 40g capsicum⠀
🌱 2 small dried shiitake mushrooms, re-hydrated⠀
🌱 1.5 - 2 tbsp taucu (fermented bean paste)⠀
🌱 1 tsp dark soy sauce ⠀
🌱 1 tsp brown sugar ⠀
🌱 1 tsp oil⠀
🌱 2 tbsp water⠀
🌱 1 tsp arrowroot powder in 1/4 cup water
🌱 1 tsp freshly grated ginger⠀
🌱 2 cloves garlic⠀
🌱 1/2 small onion ⠀
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Steam the eggplant for 4 minutes.⠀
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While the eggplant is cooking, finely grate ginger, chop onions and garlic. Also, finely dice capsicum, French beans, and mushroom. ⠀
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Once eggplant is cooked, remove from heat and keep aside.⠀
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Heat up cooking oil on medium heat in a pan. Put in ginger, garlic, onion and water and stir-fry for a minute.⠀
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Put in French beans, capsicum and mushroom and stir-fry for a minute. ⠀
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Stir in sugar, dark soy sauce and arrowroot solution. The arrowroot solution will quickly thicken. Turn off heat and stir in Taucu.⠀
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Serve immediately as a side with rice or noodles.