Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Eggplant and Wood Ear Fungus with Garlic Sauce
Total time: 25 minutes
4.4 grams of fibre per serving
Medium mixing bowl, Frying pan, Measuring cups, Measuring spoons
Soak the dried wood ear fungus in hot water for 1 hour or until softened. Slice them thinly. Set aside.
Heat the canola oil in a frying pan over medium heat. Place the eggplant gently into the hot oil and fry until the sides turn golden brown.
Remove the eggplant from the hot oil and drain on a drying rack or paper towel.
In a bowl, mix oyster sauce, shoyu sauce, cane sugar syrup, glutinous rice win and corn flour together.
Pour away excess oil from the frying pan and heat it over medium heat.
Add garlic and dried chili flakes and stir fry to release the aroma.
Add the wood ear fungus and fry quickly until the wood ear fungus turns a lighter shade of brown.
Add the cooked eggplant cubes and sauce mixture.
Stir fry for 2 minutes or until the sauce thickens.
Dish up and serve.
NUTRITION INFORMATION (PER SERVING)