Braised Eggplant and King Oyster Mushrooms with Fermented Red Bean Curd

Ingredients

Instructions

1. 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. 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. 3

   Add more Cooking Oil if needed. Add Chinese Eggplant to the wok and stir-fry until slightly softened. Remove and set aside.

4. 4

   In the same wok, add a little Cooking Oil. Sauté Garlic and Ginger until fragrant.

5. 5

   Pour the prepared sauce mixture into the wok. Bring to a simmer.

6. 6

   Return the King Oyster Mushrooms and Chinese Eggplant to the wok. Stir well to coat with the sauce.

7. 7

   Cover and braise for 5-7 minutes, or until the eggplant is tender and the flavors are well combined.

8. 8

   Stir in the Cornstarch slurry gradually until the sauce thickens to your desired consistency.

9. 9

   Serve immediately over Cooked Jasmine Rice, garnished with Scallions.