Claypot Braised Eggplant, Tofu Puffs, and Shiitake Mushrooms with Basil 砂鍋羅勒茄子枝竹冬菇煲

This hearty Cantonese vegetarian dish features tender braised eggplant, spongy tofu puffs, and earthy shiitake mushrooms, simmered in a rich savory sauce and finished with fresh basil in a claypot for an aromatic and comforting meal.

Nutrition (per serving)

Ingredients

• 2medium Eggplant
• 200g Tofu Puffs
• 8large Dried Shiitake Mushrooms
• 3 Ginger slices
• 3cloves Minced Garlic
• 1stalk Green Onion
• 0.5cup Fresh Basil Leaves
• 3tablespoons Vegetable Oil
• 2tablespoons Vegetarian Oyster Sauce
• 1tablespoon Light Soy Sauce
• 1teaspoon Dark Soy Sauce
• 1teaspoon Sugar
• 1tablespoon Shaoxing Wine
• 1teaspoon Sesame Oil
• 0.25teaspoon White Pepper
• 1teaspoon Cornstarch
• 0.5cup Water (or mushroom soaking liquid)

Steps

1. Rehydrate dried Shiitake Mushrooms by soaking them in warm Water for at least 30 minutes. Once soft, stem and slice them. Reserve the mushroom soaking liquid.
2. Prepare the eggplant by cutting it into wedges. Lightly salt the eggplant and let it sit for 10-15 minutes to draw out excess moisture, then pat dry.
3. Halve the Tofu Puffs. Mince the Garlic and slice the Ginger. Cut the Green Onion into 2-inch lengths. Pick the Fresh Basil Leaves.
4. In a small bowl, whisk together Vegetarian Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Sugar, Shaoxing Wine, Sesame Oil, White Pepper, Cornstarch, and the reserved mushroom soaking liquid (or Water) to create the sauce mixture.
5. Heat Vegetable Oil in a claypot or a large heavy-bottomed pot over medium-high heat. Add the eggplant and stir-fry until softened and slightly browned.
6. Push the eggplant to one side, then add Ginger slices and Minced Garlic to the empty space. Sauté until fragrant, about 30 seconds.
7. Add the sliced Shiitake Mushrooms and Tofu Puffs to the pot. Stir to combine with the eggplant, ginger, and garlic.
8. Pour in the prepared sauce mixture. Bring to a simmer, then reduce heat to low, cover, and braise for 10-15 minutes, allowing the flavors to meld and the eggplant to become very tender.
9. Remove the lid. Stir in Fresh Basil Leaves and Green Onion, cooking for another minute until the basil slightly wilts and its aroma is released.
10. Serve immediately in the claypot, accompanied by steamed White Rice.

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