Wednesday, December 11, 2013

Vegetarian Braised Eggplant with Mushrooms

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....
Ingredients
original recipe from Yum Yum magazine with some modifications
[serves 4-5]
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 tomato
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
  1. 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.
  2. Add in fried beancurd skin, mushrooms, tomatoes and seasoning.  Bring to boil, then simmer until sauce is thickened.
  3. Lastly add in broccoli.  Stir fry until cooked and add in margarine [if using].
  4. Dish out to serve hot.

Notes: Visit this site for its' Nutritional Facts [here]
I'm sharing this post with Cook-Your-Books Event #7 
hosted by Joyce of Kitchen Flavours
photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

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11 comments:

  1. kitchen flavoursDecember 11, 2013 at 2:10 PM

    Hi Kimmy,
    Interesting ingredient with the eggplant. I love eggplant and this dish looks delicious!

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  2. PHDecember 11, 2013 at 4:15 PM

    Kimmy, I love this type of braised vegetarian dish and eggplant is one of my favorite vegetables. I also like the wet beancurd and always attack that first hee..hee...

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  3. KimmyDecember 11, 2013 at 7:38 PM

    Hi Joyce, it's a rather complete dish for a meal.

    ReplyDelete
  4. KimmyDecember 11, 2013 at 7:39 PM

    Hi Phong Hong, all the ingredients blend well. Leave the tau pau to steep in the gravy for sometime makes it much tastier.

    ReplyDelete
  5. Sokehah cheahDecember 11, 2013 at 8:40 PM

    Oh, I love 'tau pau'.... I'll zoom in on them first. This vege dish will make a good dish on the first day of CNY!

    ReplyDelete
  6. mettateohDecember 12, 2013 at 5:53 AM

    Thanks for sharing your vegetarian dishes. I like to read your blog to get ideas on what to cook when I go vegetarian. If not it will always be chai up (vegetarian duck/goose-I make it myself. Dont like to buy because 1. expensive 2. not so nice 3. not sure of the ingredients they used )or chai choy.

    ReplyDelete
  7. KimmyDecember 12, 2013 at 3:32 PM

    Hi Soke Hah, that means must prepare the dish with bigger portion of tau pau otherwise 3 of us [PH, you and I] will be in a fight for it, hehehe!

    ReplyDelete
  8. KimmyDecember 12, 2013 at 3:34 PM

    Hi Metta, I cook quite a number of vegetarian dishes during 2 months ago. All very nice. This dish makes a complete vegetarian meal with rice. Enjoy.

    ReplyDelete
  9. AdeMarch 17, 2016 at 7:08 AM

    What is wet beancurd skin? Is it dried beancurd stick soaked till wet then fry till golden brown?

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  10. KimmyMarch 17, 2016 at 3:31 PM

    Hi Adeline. wet beancurd skin is aka 'tau pau' in Chinese. It is sold in packet and frozen. In Malaysia, you can get it at the frozen food [vegetarian section] of most supermarkets like Tesco and Giant. Just thaw and pan fry or deep fry them.

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  11. AdeMarch 17, 2016 at 8:26 PM

    Thks kimmy. I m fm sg. Will go supermkt n look out.

    ReplyDelete