PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Sautéed Eggplants, silky tofu and hot sauce

Servings
2
Prep
10 m
Cook
20 m

Recipe By: Chef Ha Nguyen

This dish gets its heat from chilli garlic sauce. The eggplant is Chinese eggplant, a long, thin eggplant that is usually purple in colour and often has a white streak.

Ingredients

1 pcs Eggplant cut into 2cm cubes
2 cloves Garlic minced
2 tsp Ginger minced
1 . Spring onion white part chopped
4 tasp Silky tofu
. . Sauce ( 1tasp dark soy, 1 tasp light soy, 1/2 tasp rice vinegar, 1/2 tasp rice wine, 1/2 sugar, 1/4 cup water or chicken stock, corn starch, chilli pepper)

Directions

1

Bring a pot of water to the boil the eggplant cubes first. Alternatively you can deep fry or fry them till they are cooked.
2

In a small bowl combine all the ingredients to make the sauce.
3

Bring a pan with some oil to medium heat then fry the aromatic - garlic, ginger and white part of spring onion. Add the eggplant.
4

Add the eggplant into the pan. Stir for a minute to mix everything together. Stir in the sauce.
Turn down the heat to low-medium, cover and simmer for about 10 minutes, until the eggplant is tender.
5

Add the cornstarch and water mixture in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.