Materials:
Preparations:
1. Wash and cut
eggplant into bite (1 inch) pieces.
2. Cut dry spiced
tofu into thin shreds.
3. Wash and cut
green capsicum into thin shreds.
4. Cut ginger
into fine slices.
5. Heat wok over
high heat. Add 2 tsp. oil, when smoke
rises, add eggplants, stir-fry for a
couple of minutes. Remove from wok and
drain the oil.
6. Heat wok with
a little oil, add ginger, dry spiced
tofu, broad bean paste, stir-fry and
blend well until fragrant. Add a little
water, thick soy sauce, salt, sugar and
vinegar. Return eggplant to wok, toss and
mix well, return the pumpkin and mushroom
to the wok. Add cornsttarch solution,
dish up. Add green capsicum shreds on the
top.
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