Thursday, July 1, 2010

Fish Fragrant Eggplant, Enoki Tofu & Beef Stroganoff

Hubby really loves the fish fragrant sauce... It's one of the 8 Sichuan flavours, and I must admit, I haven't done so many Sichuan dishes. Since it's not a strong flavour and rather pleasant, and fish fragrant egg plant is always a favourite, I decided to dig out the real fish fragrant flavour and adapted it to mine, traditionally, the Sichuan fish fragrant sauce is sweet and sour with gingery flavour.

1 sliced red chillie (big ones, meat only)
2 small knobs of younger ginger, juvienned
2 egg plants, corsely chopped in big chucks.
75g pork mince
1/2 cup light soy sauce
1/2 cup red vinegar
1 tbsp shaoxin wine
1 onion - chopped
2 cloves of garlic, minced
3 sprigs of spring onion
3 tbsp raw sugar
1. prepare the egg plants - soak them in cold water with plenty of salt for an hour (you can do it with the dry method which is salt only to get rid of the bitterness of eggplant, but the wet method will ensure egg plant chunks are not dry and won't soak too much oil whilst cooking - strictly home cook method).
2. Heat up oil in wok, stir in the chopped onion and ginger and let it fragrant.
3. fry up the mince, and wait for it to brown a bit.
4. add in egg plant, and stir well, might need more oil, egg plants do take quite a bit of oil.
5. add in soy sauce and vinegar and wine and stir well.
6. add sugar when egg plants are half cooked, and add a bit of stock (chicken, beef or just water if needed.) and stir well.
7. until almost ready, add in chopped spring onion.

This is just a simple fried home style tofu with Enoki mushroom and crab frakes, in oyster sauce, back to Cantonese, simple comfort food. The beef stroganoff was done on a different night, and it's strictly Margaret Fulton version, beef rump steak stripes tossed in white pepper and flour, fried up in butter and added sour cream and 1 tbsp of tomato paste, added sauted mushroom and onions ... I did add some chopped parsley on top...

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