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.

Ingredients

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

Preparation

1
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.
2
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.
3
When vegetables are tender, toss in the noodles and gently heat through. Add some water if necessary.
4
Top with green onions and chili.

Tools

 



About

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.

Yield:

4.0 servings

Added:

January 9, 2010

Creator:

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