I found this recipe in Periplus Sichuan cooking book that I bought last year in the airport before departing to French. I am so lucky to pick up this book because all the recipes that I had tried are so good. I like chinese food. Not only because it is delicious but also because it is so easy and so fast to prepare. Whenever I cook chinese recipe it reminds me of the good and cheap chinese restourant in Bali.
For your info Sichuan is an area in China that is very famous for the good cooking. Most of the food from this area are spicy. Of course you can ajust to your preference.
Here is the recipe
- 1 egg plant (cut in small long square)
- 150 gr green bean (cut in 2 cm long)
- 500 ml of oil (to fried the vegetable)
- 2 table sp of oil
- 6 cloves of garlic (finely chopped)
- 6 thin slices of ginger (finely chopped)
- 250 gr of grounded beef
- 2 table sp of spicy tauco*
- 1 steam of green onion
- 2 table sp of soya sauce
- 2 tea sp of cooking rice wine (replaceable by dry white wine)
- 1 tea sp of sesame oil
- 1 tea sp of white vinegar
- 1 table sp of sugar
- 1 tea sp of pepper
- 1 tea sp of salt
- 2 table sp of water
How to cook:
- Put all the ingredients for the sauce in a small bowl. Set aside.
- Heat 500 ml of oil (recommended using special pan for french fries). Fry both egg plant and green bean until their color change. Set a side.
- Heat 2 table sp of oil in a wok. Fry garlic and ginger until they smell good. Add grounded beef. Cook until its color changes.
- Add tauco. Stir well.
- Add the sauce. Stir well.
- Add the fried vegetable. Stir well.
- Closed the wok. Cook for 4 minutes more.
* Tauco is Chinense fermented bean paste used as condiment (you can find it easily in asian spices shop)
Served while hot. serving for 4 people.
Best served with steam rice or semolina.
You can mix directly the rice/semolina.
- Steam rice/semolina based on the instructions.
- Add rice/semonlina directly in the wok when the caserole is ready. Stirr them well.