3 medium eggplants, sliced into 1/2-inch thick rounds
1 cup baby corn, cut into 1-inch pieces
1 cup fresh mushrooms, sliced into 1/2-inch thick slices
1 cup broccoli florets
2/3 cup water
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon cornstarch dissolved in 1/4 cup water
1/2 teaspoon salt
4 drops chili pepper paste
2 cloves garlic, minced
1 piece (3 cm) of fresh ginger, peeled and minced
1 block firm tofu (300g), cut into small cubes
1/2 red bell pepper, sliced into thin strips
For garnish:
Green scallions, chopped into small pieces
3 medium eggplants, sliced into 1/2-inch thick rounds
1 cup baby corn, cut into 1-inch pieces
1 cup fresh mushrooms, sliced into 1/2-inch thick slices
1 cup broccoli florets
2/3 cup water
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon cornstarch dissolved in 1/4 cup water
1/2 teaspoon salt
4 drops chili pepper paste
2 cloves garlic, minced
1 piece (3 cm) of fresh ginger, peeled and minced
1 block firm tofu (300g), cut into small cubes
1/2 red bell pepper, sliced into thin strips
For garnish:
Green scallions, chopped into small pieces
Cube the tofu and set aside
Aquatic a large non-stick skillet or wok over high heat for 30 seconds
Add the sesame oil, garlic, and ginger
Stir-fry for 1 minute
Add the eggplant and stir-fry for an additional 2 minutes
Add the baby corn, mushrooms, broccoli, and bell pepper
Reduce heat to medium-low and stir-fry for 5 minutes, or until the vegetables are tender-crisp
Add the soy sauce, salt, and chili pepper paste
Add the tofu and cornstarch mixture dissolved in water
Stir-fry until the sauce thickens and the tofu is coated
Transfer to a serving dish and garnish with chopped scallions
Serving hot.
