Eggplant with Soy Bean Sprout

Tested Recipe with Slight Adjustment Adapted from Amy Wong’s Versatile Vegetarian



270g eggplant (cut into strips)

2 pieces mushroom (soaked and shredded)

1 red chilli (shredded)

25g Chinese celery (plucked off leaves and cut into sections)

250g soy bean sprout (removed root)

10g shredded young ginger

Seasonings A:

½ tbsp minced young ginger

1 tbsp bean paste

Seasonings B:

¼ tsp salt

½ tsp sugar

1 tsp light soy sauce

1 tbsp vegetarian oyster sauce

70ml water

Seasonings C:

¼ tsp salt

¼ tsp sugar

50ml water

Preparation Instructions:

  1. Heat up 2 tbsp of oil, stir-fry shredded ginger till fragrant.
  2. Add in soy bean sprout and stir-fry till fragrant. Add in seasonings C and stir well. Cover with lid and continue braising for 5 minutes till fully cooked. Remove and arrange them in the middle of serving plate.
  3. Deep-fry eggplant in hot oil. Remove and rinse off the greasiness. Drain well.
  4. Heat up 2 tbsp of oil, stir-fry seasonings A till fragrant. Add in mushroom, red chilli and eggplant, and stir-fry evenly.
  5. Add in seasonings B and stir well. Add in Chinese celery and stir-fry evenly.
  6. Remove and place them onto soy bean sprout.

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