Eggplant & Tofu in XO Sauce

Standard

OLYMPUS DIGITAL CAMERA

Ingredients

  • 1/2 medium-sized eggplant cubed 2-3 cm
  • 1/2 block tofu cubed 2cm
  • 2 stems of spring onion
  • 1 large red chilli
  • 1/2 tsp mince ginger
  • 1/2 Lime
  • 1 1/2 tsp XO sauce 
  • 1 tsp Hoi Sin Sauce
  • 1/2 cup stock
  • 2 tbsp vegetable oil

Method

Chop the white part of spring onions coarsely,  Chop green part of spring onion finely to be used for garnish.  Slice 1/2 chilli on a diagonal finely.   Heat oil in a wok, add eggplant and cook for 2 mins.  Remove eggplant and put to the side.  Add spring onions and chilli and ginger,  stir fry for a minute. Add XO sauce and stir fry for another minute. Add stock and hoisin sauce and bring to a boil.  Add semi cooked eggplant and mix into stock, lower heat and let simmer for 3 minutes.  Add tofu and juice of half a lime and simmer for another 2 mins.  Season to taste. Garnish with spring onions and red chilli and serve with hot rice.

 

 

 

Advertisements

One response »

  1. Pingback: How To Keep Spring Onions Fresh Longer | Prudent Mummy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s