01食材
- 2 large eggplants eggplants (about 600g), cut into chunks
- 300g firm tofu, cut into 2cm cubes
- 0.5 red bell pepper red bell pepper, cut into chunks
- 0.5 green bell pepper green bell pepper, cut into chunks
- 2tbsp cooking oil (for frying eggplant)
- 1tbsp chopped garlic
- 1tbsp chopped ginger
- 1tbsp fermented black beans, rinsed and lightly crushed
- 2 pcs dried shiitake mushrooms, rehydrated and sliced
- 1tbsp cooking oil (for sautéing)
- 2tbsp light soy sauce (sauce)
- 1tbsp oyster sauce (vegetarian option available) (sauce)
- 1tsp sugar (sauce)
- 0.5tsp white pepper (sauce)
- 200ml mushroom soaking water or vegetable broth (sauce)
- 1tsp cornstarch (mixed with 1 tbsp water for thickening) (sauce)
- 1tbsp chopped spring onion (garnish)
- 0.5tsp sesame oil (garnish)
营养 (每份)285kcal
- 蛋白质12.5g
- 碳水18.2g
- 脂肪18.3g
纤维 4.8 g钠 685 mg
02步骤
- 在镬里面加热食用油。炸茄子块，直到略为软身和轻微金黄，大约3-5分钟。盛起备用。
- 在瓦煲或者深锅里面，加热食用油。爆香蒜蓉、姜蓉和豆豉，约1分钟。
- 加入切片冬菇、红灯笼椒和青灯笼椒。炒2分钟。
- 将炸好的茄子和豆腐粒倒回瓦煲。倒入所有酱汁材料（生抽、蚝油、糖、白胡椒粉、浸冬菇水/汤）。
- 煮滚后转细火，加盖，焖15-20分钟，令味道融合，茄子更软糯。
- 加入粟粉水勾芡，将酱汁煮至你想要的浓稠度。上碟前撒上麻油和葱花。趁热享用。
03相关食谱
