I started this blog as part of me wants to show you that Chinese food can be healthy. I have spoken to many people in past few years, who have complained to me that they think the standard of Chinese cooking has gone downhill.
I can understand their point. If you order Chinese food from the takeaway you can guaranteed that the sauce will be goopey. Or that the noodles are too oily. It’s no wonder the popularity of cuisines such as Vietnamese and Thai has been on the rise. As they are seemed to be more healthier. But also the British people have become more adventurous in the last 20 years. There are so many of us that now travel to countries in Southeast Asia. So when we get back from our travels we want to carry on eating the food that we ate in Southeast Asia.
My favourite Chinese dish…
Chinese stuffed Aubergine in black bean sauce is one of favourite Chinese dishes. If you go into a Chinese restaurant and Chinese stuffed aubergines or any stuffed vegetables in black bean sauce is not on the menu then please walk out. Why am I saying this? If a restuarant serves this dish then it is catering for Chinese customers as well as westerners. As they say if you see lots of Chinese people eating in a Chinese restuarant then you know it’s a good one.
Happy cooking! 🙂
Enough ranting let’s get on with the recipe…
I am very lucky to have my mum helping me with this recipe today. I’m not going to lie, it does take alot of effort to make this dish. But you know that when you put a lot of effort into a dish then it’s going to taste nice.
First of all you will need to slice the auberbinges. The depth or height should be about 2 cms. Then cut each slice in half but don’t cut it all the way through (please see above photo). When you have sliced all the augbergines then you will need to soak them in cold water with a pinch of salt for approx 30 minutes.
Second thing you need to do is soak the mushrooms in cold water until they are soft (approx 20 minutes). Don’t worry too much if you can’t buy these mushrooms as you can just leave them out of the recipe.
Whilst the aubergines and mushrooms are soaking in the water. Rinse the fermented black beans with water to take away some of the saltiness and then chop it up. Slice the shallots and chilli and chop up the garlic. Set all the ingredients to one side. We won’t need this until we start making the black bean sauce.
Mince the prawns (see photo above) and set aside. Once the mushrooms are soft chop them up into tiny pieces. Add the mince prawns, chopped mushrooms, mince pork, 1 tsp of potatoe starch, 1/2 tsp sugar, 1tsp soy sauce and pinch of salt and pepper to a bowl. Mix well. Pick up the mixture and slap it down on to the bowl. This must be done around 5 times (best part of making this recipe).
Once the aubergines have finished soaking. Rinse the salt off the aubergines with cold water. This can be done under a running tap. Rub potatoe starch inside the aubergines. This will allow the mixture to stick to the aubergines when you insert it.
We are now ready to make the black bean sauce…
Add 1 tbsp of oil to the wok. Fry the garlic, shallots, onions and chillies for a few minutes. Add 1 cup of water or chicken stock and 1 tsp of soy sauce. Turn the heat up to medium high. Once the stock starts bubbling add in the aubergines and turn the heat down and simmer. Cover the wok with a lid.
After 10 minutes, mix 1 tsp of water with 1 tsp of potatoe starch. Add this to the wok and at the same time turn over the aubergines. Simmer for another 10 minutes with the lid on. Finally add 1 tbsp of shaoxing wine or dry sherry to the wok.
Prep time: 30 mins
Cook time: 25 mins
1lb of aubergines (approx 2 medium size)
100 grams of prawns
100g of mince pork
5 black mushrooms (optional)
pinch of salt and pepper
1 tsp of potato starch and extra for rubbing inside the aubergines
1 tsp of soy sauce
1/2 tsp of sugar
Black bean sauce
3 garlic gloves (chopped)
1 chilli (sliced)
1 shallot (sliced)
2 tsp of fermented black bean (washed and chopped)
1 tbsp of olive oil
1 cup of chicken stock or water
1 tsp of soy sauce
1 tsp of potatoe starch
1 tsp of water
1 tbsp of shaoxing wine/dry sherry
Gluten Free Diet
In order for this recipe to be gluten free. You will need to use a gluten free soy sauce. Substitute the shaoxing wine for dry sherry. Finally use gluten free chicken stock or just use water. Please see my recommendations below.
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