豉汁豆腐焖茄子煲

Name: 豉汁豆腐焖茄子煲
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 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)