A tasty vegetarian not exactly braised vegetable dish with wet beancurd skin [tau pau] which is good. Quite a complete ODM [1 dish meal] if you intend to go vegetarian at times. Cholesterol free dish....
original recipe from Yum Yum magazine with some modifications
1 medium size eggplant - cut and soaked in water with salt for 10 minutes, drain before cooking
some broccoli florets [can use celery]
4 pieces wet beancurd skin - fried until golden brown
1 packet enoki mushrooms [can use any fresh mushrooms] - cut
5 slices ginger
1/2 tbsp margarine - optional
Seasoning - combine together
1 tbsp each of light soya sauce, tomato sauce, Worcester sauce and chilli sauce
1/2 tsp salt
200 ml water
- Heat a little oil in wok to saute ginger until fragrant. Add in eggplant and carrot, fry and add in some water to cook eggplant.
- Add in fried beancurd skin, mushrooms, tomatoes and seasoning. Bring to boil, then simmer until sauce is thickened.
- Lastly add in broccoli. Stir fry until cooked and add in margarine [if using].
- Dish out to serve hot.
Notes: Visit this site for its' Nutritional Facts [here]