|Sorry this photo is a bit cut off-|
we didn't want to wait any longer to eat it!
Then yesterday, after a brutal 14k hill run, I went over for dinner, starving and exhausted, to find that my mom had so kindly made this dish. It was absolutely delicious. I highly recommend it. She said it was really easy to make. Then again she is an excellent and experienced cook. I will confirm or refute after I try making it myself ;)
- 1 pound eggplant ( we used baby eggplant)
- 1 tablespoon vegetable oil
- 1 tablespoon Asian sesame oil 1 tablespoon minced ginger 1 tablespoon minced garlic shrimp
- 1/4 cup soy sauce
- 1 tablespoon sugar 1 tablespoon rice or white wine vinegar
- 1 1/2 teaspoons Asian red chili paste 2 teaspoons cornstarch
- 8 ounces extra-firm tofu, drained and cut into 1-inch cubes 1/4 cup thinly sliced green onions
Directions1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
2. Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.
3. Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add shrimp and cook until pink
4. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
5. Gently stir in tofu, eggplant, and green onions until heated through.