Soup Belly

June 6th, 2009 | Subscribe to comments | One comment

A quick and easy stir-fry recipe with Chinese eggplant, tofu and black bean sauce.  Please don’t be afraid to get creative with your stir-fry and personalize them. I added shiitake mushrooms to mine, but you can add whatever you’d like.  Black bean sauce is highly concentrated.  Only use a small amount.

Ingredients:

• 1 Chinese eggplant, cut into slices and dusted with flour.
• 4 oz. Tofu, cubed
• 4 shiitake mushrooms, sliced (optional)
• 1/2 tsp. black bean sauce
• 2 Tbsp corn oil

Directions:

Dust the eggplant slices with flour. This will prevent the eggplant from soaking up the oil like a sponge.

This isn’t the greatest black bean sauce, my mom has a better jar, and I have to find out what it is. But whatever you find will be fine, too.

Have your other ingredients cut and ready.

In a wok on medium high, heat corn oil. Add the eggplant first, stir-frying for 3 minutes.  Then add the tofu and mushrooms. Stir for another 3 minutes, add black bean sauce, coat evenly.

Serve.