Spiced Bean Curd And Eggplant
|Bean curd square||2|
|Egg plant||1 Small, cut into 3/4" cubes|
|Oil||30 Milliliter (2 Tablespoon)|
|Chopped ginger||1 1⁄2 Teaspoon (7 Milliliter)|
|Chopped garlic||1 1⁄2 Teaspoon (7 Milliliter)|
|Yellow bean paste||15 Milliliter (1 Tablespoon)|
|Chopped green onion||15 Milliliter (1 Tablespoon)|
|Soy sauce||4 Teaspoon (20 Milliliter)|
|Brown sugar||1⁄2 Teaspoon (2 Milliliter)|
|Wine||2 Teaspoon (10 Milliliter)|
|Sesame oil||1 Teaspoon (5 Milliliter)|
|Cornstarch solution||1⁄2 Teaspoon (2 Milliliter)|
1. Cut bean curd into 3/4" cubes. Set in a colander to drain.
2. Blanch eggplant in boiling water for 3 minutes. Drain.
3. Heat oil in wok over medium-high heat. Add ginger and garlic, stirring for 10 seconds. Stir in bean paste and cook for another 10-15 seconds.
4. Add bean curd and remaining ingredients. Cook, stirring continuously until thickened