Not all eggplants are created equal
Special thanks to a certain non-vegetarian someone who gave me this recipe and helped me discover that I’m just as capable as Mr. Chang. All I needed was the right kind of eggplant. And now I pass the goods onto you.
- 4 CHINESE eggplants, cut into bite-sized pieces
- 4 garlic cloves, minced
- 4 green onions, sliced
- canola oil
- ginger powder (or minced ginger for the purists)
- 1 to 2 C tofu, water pressed out, cubed
- 5 t sugar
- 1 t cornstarch
- 2 T soy sauce
- 2 T veg oyster sauce
- Red pepper flakes (if you like it hot)
- Basmati rice, cooked
- 1/2 C water
- Cook the rice, then get started.
- In a bowl, prepare the sauce by mixing soy sauce, veg oyster sauce, corn starch, and sugar.
- In a large skillet, heat some canola oil, add eggplant until tender (a few minutes), then add tofu.
- In a small pan, saute the minced garlic and onions in a little canola oil.
- To the large skillet add water, the sauce, and the garlic and onion mixture.
- Cook until pieces are well coated and to desired tenderness. Sprinkle lightly with ginger (and optional pepper flakes) and serve over rice.
Photo credit: Kristine