Claypot Braised Eggplant with Fermented Black Beans and Tofu

Ingredients

Instructions

1. 1

   Heat cooking oil in a wok. Fry eggplant chunks until slightly softened and lightly browned, about 3-5 minutes. Remove and set aside.

2. 2

   In a claypot or deep pan, heat cooking oil. Sauté chopped garlic, ginger, and fermented black beans until fragrant, about 1 minute.

3. 3

   Add sliced shiitake mushrooms, red and green bell peppers. Stir-fry for 2 minutes.

4. 4

   Return the fried eggplant and add tofu cubes to the claypot. Pour in all sauce ingredients (light soy sauce, oyster sauce, sugar, white pepper, mushroom soaking water/broth).

5. 5

   Bring to a simmer, cover, and braise for 15-20 minutes, allowing flavors to meld and eggplant to soften further.

6. 6

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil and garnish with chopped spring onion before serving hot.