Spicy, Garlicky Eggplant and Bamboo Shoots

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://www.gourmetfury.com/2009/10/giveaway-win-kellers-ad-hoc/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


9 baby eggplants or 1 regular eggplant cut into bite-sized pieces
1 large bamboo shoot cut into bite-sized pieces
1 medium onion, quartered and sliced
1 bunch green onions, sliced thin
1/2 cup rice wine or sake
Aromatics: 1 knob of ginger, peeled and minced
1 handful of garlic cloves, chopped fine
2 chilies, deseeded and minced
cup Sauce: ¼ soy bean paste of choice (Chinese bean paste,
1/4 cup black Chinese vinegar (or Balsamic)
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar


In a pot, sauté the onion with a pinch of salt over medium-low heat until deeply caramelized. Deglaze with the rice wine. Add the aromatics and cook for 1 minute.
Add the sauce, eggplant, and bamboo shoots to the pot and stir to combine.Cover with a lid and continue to cook over medium-low heat for 10 minutes, stirring occasionally.
When vegetables are tender, toss in the noodles and gently heat through. Add some water if necessary.
Top with green onions and chili.



Personally, comfort food must be as comfortable to prepare as it is to consume. My ideal dish is: simple, readily available, warm, flavorful, filling, and requires little preparation and clean-up.

After an exhausting workday last week, I really needed something to warm my tummy up. Within 20 minutes, I threw together this one-pot meal that definitely hit the spot.


4.0 servings


Saturday, January 9, 2010 - 12:24am


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