2 oriental eggplant cut into bite size chunks
1/3 cup frozen peas
1 chopped scallion
1/2 cup water or vegetable broth
2 tablespoons soy sauce
2 tablespoons shao sing rice wine
1/2 teaspoon black bean chile paste
1 tablespoon cornstarch mixed with water to form a thin paste
Put everything except the cornstarch mixture into the pot. Bring to a boil and simmer covered for 10 minutes. Thicken the sauce with the cornstarch and serve with brown rice or Japanese soba noodles.
Variations
Replace the eggplant with firm tofu cut into 1 inch cubes. Substitute mixed green vegetables for the peas
Note from author: All measurements are approximate.
Posted: 5/9/2011 4:10:34 PM