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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. Heat Cooking Oil in a wok over medium-high heat. Add King Oyster Mushrooms and stir-fry until lightly browned. Remove and set aside.
3. Add more Cooking Oil if needed. Add Chinese Eggplant to the wok and stir-fry until slightly softened. Remove and set aside.
4. In the same wok, add a little Cooking Oil. Sauté Garlic and Ginger until fragrant.
5. Pour the prepared sauce mixture into the wok. Bring to a simmer.
6. Return the King Oyster Mushrooms and Chinese Eggplant to the wok. Stir well to coat with the sauce.
7. Cover and braise for 5-7 minutes, or until the eggplant is tender and the flavors are well combined.
8. Stir in the Cornstarch slurry gradually until the sauce thickens to your desired consistency.
9. Serve immediately over Cooked Jasmine Rice, garnished with Scallions.

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