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.
ill try ye way and see how it turned out.. m sure its going t taste fabulous as usual.. :)
I have been hooked on this dish at my local restaurant in San Francisco. I am never too shy to attempt to make my own version. I have discovered many Asian Food Stores to get the best supplies!
Most important……because I am a photographer, I think these photos are WONDERFUL! They help so much in the preparation and execution of this recipe. I will let you know how mine turns out.
Thank you,
Kristina