Braised Eggplant and King Oyster Mushrooms with Fermented Red Bean Curd腐乳茄子燴杏鮑菇
A rich and savory Cantonese vegetarian dish featuring tender eggplant and meaty king oyster mushrooms braised in a flavorful sauce made with fermented red bean curd, garlic, and ginger, served with fragrant jasmine rice.
01Ingredients
- 300g King Oyster Mushrooms, sliced
- 2 medium Chinese Eggplants, cut into wedges
- 3 cloves Garlic, minced
- 20g Ginger, minced
- 2 cubes Fermented Red Bean Curd (Furu), mashed with 1 tbsp liquid
- 2 tbsp Vegetarian Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Sugar
- 1 tbsp Shaoxing Wine
- 1 tbsp Cornstarch
- 150ml Water (for sauce)
- 1 tbsp Water (for slurry)
- 4 tbsp Cooking Oil
- 2 servings Cooked Jasmine Rice
- 1 stalk Scallions, chopped
Nutrition (per serving)428kcal
- Protein8.2g
- Carbs38.5g
- Fat24.1g
Fiber 4.8 gSodium 892 mg
02Steps
- Prepare the sauce by combining Fermented Red Bean Curd, Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, Shaoxing Wine, and 150ml Water (for sauce) in a bowl. Mix Cornstarch with 1 tbsp Water (for slurry) to create a slurry in a separate bowl.
- Heat Cooking Oil in a wok over medium-high heat. Add King Oyster Mushrooms and stir-fry until lightly browned. Remove and set aside.
- Add more Cooking Oil if needed. Add Chinese Eggplant to the wok and stir-fry until slightly softened. Remove and set aside.
- In the same wok, add a little Cooking Oil. Sauté Garlic and Ginger until fragrant.
- Pour the prepared sauce mixture into the wok. Bring to a simmer.
- Return the King Oyster Mushrooms and Chinese Eggplant to the wok. Stir well to coat with the sauce.
- Cover and braise for 5-7 minutes, or until the eggplant is tender and the flavors are well combined.
- Stir in the Cornstarch slurry gradually until the sauce thickens to your desired consistency.
- Serve immediately over Cooked Jasmine Rice, garnished with Scallions.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.