My purpose of cleaning out my fridge and stirring up a quick stir fry so I can go out to play in my garden turned out delicious. My girlfriends came to visit and they liked it. This recipe is an adaptation of my stir fry eggplants with pork belly and mint.
- Prep time: 15 minutes
- Cook time: 5-7 minutes
- servings: 4-6
Ingredients:
- 4 to 5 Chinese eggplants
- 2 cups fresh fried tofu*
- 1 cup chopped scallions
- 1/2 cup mint leaves
- 1 cup medium cooked bacon
- 1/2 Tbsp minced garlic
- 1 Tbsp olive oil
Notes: I’ve always buy the fresh fried tofu at a Vietamese deli shop in Texas or Florida. If you can’t get a hold of fresh fried tofu made from scratch, try frying the packaged medium tofu. It won’t be as good as the fresh made kind but would be an alternative substitute.
For the stir fry sauce:
- 2 Tbsp plum sauce
- 2 Tbsp Thai sweet chili sauce
- 2 Tbsp shrimp paste with bean oil
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp Euro Maggi seasoning sauce
- 1/2 Tbsp minced garlic
- 1/8 tsp black pepper
Direction:
1. Heat oil on high heat in wok and toss in the minced garlic until golden.
2. Toss in the chopped Chinese eggplants followed by half a cup of water.
3. Stir until eggplants are medium cooked. Then add in the bacon. Stir for a minute.
4. Then add in the fresh fried tofu, scallions, and stir-fry sauce. Stir for a minute or two.
5. Add in the fresh mint leaves last. Stir and transfer to plate to serve. Enjoy!
