Eggplant and Yard Bean Stir-fry
Ingredients: Long skinny eggplant, Salt, Yard beans, Soy sauce, Oyster sauce · 25 min cook time · 350kcal · ₩9,750
Ingredients
300g Long skinny eggplant, 1tsp Salt, 200g Yard beans, 0.5tbsp Soy sauce, 1tsp Oyster sauce, 0.5tsp Dark soy sauce, 0.25tsp White pepper, 1.5tsp Tapioca starch, 0.33cup Water, 1tbsp Minced garlic, 0.5tbsp Minced ginger, 4ea Thai bird's eye chilies, 0.5tbsp Fermented black beans, 3tbsp Oil, 1tbsp Sichuan Doubanjiang
Instructions
1. Cut the eggplant into three-inch long strips. Pre-season the eggplant with salt and set aside.
2. Trim the tips of the yard beans and cut them into three-inch long stalks. Set aside.
3. Prepare the stir-fry sauce by combining half a tablespoon of soy sauce, one teaspoon of oyster sauce (or vegan oyster sauce), half a teaspoon of dark soy sauce, a quarter teaspoon of white pepper, one and a half teaspoons of tapioca starch, and a third cup of water. Stir well.
4. Prepare one tablespoon of minced garlic, half a tablespoon of minced ginger, four diced Thai bird's eye chilies, and half a tablespoon of roughly diced fermented black beans.
5. Add a generous amount of oil to a wok and sauté the yard beans over medium heat for a few minutes until they become bendable. Remove them to the side, tilting the wok to leave the oil behind.
6. Squeeze out as much moisture as possible from the salted eggplant. Quickly rinse the eggplant under running water to remove excess salt, then squeeze again.
7. Slide the eggplant into the wok, intentionally flipping them to let the skin side face down first. Cook over medium heat for about two minutes until soft and tender. Turn off the heat and remove to the side.
8. Add the minced garlic, ginger, diced Thai bird's eye chilies, fermented black beans, and Sichuan Doubanjiang to the same wok. Stir over low heat until fragrant.
9. Introduce the yard beans and eggplant back into the wok. Pour in the prepared sauce and stir over low heat for a couple of minutes or until the sauce thickens.
10. Serve hot with white rice.
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