Friday, September 20, 2013

Braised Tofu with Eggplant and Minced Meat

1 pkt firm tofu - drained and cut into cubes
1 eggplant - sliced

1 pkt brown beech mushroom - ends trimmed and separated
1/2 lb ground pork
2 cloves garlic - chopped
1 tsp ginger - minced
1 cup chicken broth 

1 tbsp huatiao wine
1 tbsp oyster sauce 1 tbsp soy sauce
salt to taste
pinch of pepper
cornstarch solution
drizzle of sesame oil
vegetable oil

  1. Pan fry tofu till golden brown.  Set aside.
  2. Steam the sliced eggplant till tender.  Set aside.
  3. Heat up oil in wok, saute the mushrooms till aromatic.  Dish up and set aside.
  4. Add a little oil and saute the garlic and ginger for a while.
  5. Add in minced pork and stir fry for a while.
  6. Drizzle huatiao wine, soy sauce and oyster sauce and do a quick stir fry.
  7. Transfer pork mixture to a pot.  Add in tofu, eggplant, mushroom and chicken broth.
  8. Bring to a boil and simmer for 5 minutes.  Add salt and pepper to taste and stir in cornstarch solution and drizzle sesame oil.
  9. Ladle into a serving plate and serve warm with rice.

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