Friday, 12 January 2018

Aubergine, shitake, daikon and beancurd Chinese stew

We had a belated Christmas family get together and I wanted to bring a dish due to Veganuary, we eat a lot of meat and meet product. I was pleased when I found a vegetarian sauce in the Chinese supermarket. I checked the ingredients and didn't see any egg, milk or fish. What I failed to understand was that the E numbers aren't vegan. Hey-ho I know for next time and won't best myself up about it, this is still a tasty vegetarian dish. 

I usually make a version of this using regular oyster sauce and if I have some chicken I throw that in as well.

This freezes remarkably well and is versatile - have it with noodles, rice or even on its own.

What you need
- an onion sliced
- ginger (around 1inch) peeled and chopped
- 4 garlic cloves crushed
- a couple of aubergines topped and tailled and cut lengthways into 4 or 6 (not that important, they break down and doesn't he sauce)
- hydrated shitake mushrooms - I used an entire bag I bought from the Chinese supermarket for £3. Keep the water to use as stock. Remove the woody ends and make bite size
- daikon radish - chopped into reasonable bite sized pieces
- beancurd skin - from Chinese supermarket. Around 4 sheers chopped into bite sized pieces
- fried beancurd pieces - bite size
- soya sauce (light and dark)
-  Shaoxing wine
- Corn flour
- vegetarian oyster sauce
- vegetable oil
- red chilli (chopped)

What to do
1. In a wok or large heavy based saucepan add oil. When it's hot add the onion, garlic and ginger. Cook for around 4 mins until soft
2. Add the aubergine and dry for a few mins
3. Add soya sauce, vegetarian oyster sauce and give a good mix. Cook for a few minutes then add the reserved shitake stock
4. Add the mushrooms, fried beancurd  and daikon and make sure it's well mixed. Everything should be lightly covered.
5. Cover and simmer for at least 20mins with lid on. Check it's not sticking or burning
6. The aubergine should be all melted into the sauce. Shitake and daikon nice and soft.
6. Add the beancurd skins and cook for a other 10 mins
7. Mix a bit of cornflour with water and a dash of  the wine. Add to the stew and mix well to ensure there's no lumps but the sauce is nice and thick.
8. Add the chopped chilli and cook for around 5 mins (to ensure the cornflour has cooled through).

If you want to freeze, portion up and when it's cold pop in the freezer.

You can omit ingredients from this, apart from the aubergine and shitake as that's core to the flavour. Also can add whatever. Peeled potatoes would be good.

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