Spicy bean paste (or what the Asian calls Doubanjiang); I don’t know if you’ve ever heard of it? But it is a fermented bean paste added with spice to make it a very aromatic flavour to stir fry dishes. Most people use it in pot dishes, but this time I’m looking to experience it in a stir fry. This dish is actually vegetarian dish in my blog! YeaAHHH!! Egg plants and capsicum have been a very popular seasonal veggie this winter in Sydney and I think I would have no doubt wanting to cook them, simply because they have great textures! I think that this is definitely a colour dish, although it may not be the most photogenic shot! But I didn’t mind, I love every bite of this dish, and it is simply a great compliment with a bowl of rice for dinner!
I’m a great fan of spicy food, so I’ve added heap spoons of chilli powder just to bring that next level to the dish. You can omit it if you’re not so much a spicy flavoured person! It will still taste as good! 🙂
PS; being bought up in an Asian background, I’m so grateful that I have passed on my grandparent’s dishes, I think they are really the best dishes I’ve ever had. If you’re also looking for Asian dishes, I’ll highly recommend you the Steam chicken with Black fungus & chinese sausage and the SSS Chicken! They both go great with rice!
You’ll need (Serve 4):
For the vegetables
- 1 medium size egg plant, washed
- 1 medium capsicum, washed and seeded
- 1 small broccoli, washed and cut into florets
- 2 teaspoon of coriander flakes
- 10 grams of ginger, remove skin and diced
- 1 clove garlic, finely diced
- 1/2 teaspoon of fried onion (optional)
- 2 tablespoon chilli bean paste (Doubanjiang)
For the sauce
- 2 teaspoon of soy sauce
- 1/2 teaspoon of raw sugar
- 1/2 teaspoon of salt
- 1 tablespoon sesame oil
- 2 teaspoon of oyster sauce
- 2 teaspoon of chilli powder, or chilli flakes
- 30 ml of cold water
- 1 teaspoon of corn flour
- Cut egg plants into bite-size cubes. Cut capsicum into thin strips.
- In a large sauce pan, add 1 tablespoon of oil into the pan on high heat.
- Meanwhile, mix all the ingredients in the sauce list in a jar until all solid dissolved and well combined.
- Add broccoli into the hot pan and stir until tender. Add egg plants and capsicum into the pan and combine. Cook for 5-6 minutes until all vegetables are tender and soft. Remove to a dish away from the heat.
- Add another tablespoon of oil into the pan. Add garlic, ginger and fried onion. Cook until aromatic and golden brown.
- Pour in the vegetable mixture and cook for 2 minutes.
- Add the chilli bean sauce and stir consistently until thoroughly covered. Cook for another 1 minute until a strong aroma release.
- Pour in the sauce mixture 3 time, with each addition, stir for 4-5 minutes until liquid absorb and thickens. Continue with the rest of the sauce.
- When the final sauce has reduced to half, add coriander flakes and give it a quick stir.
- Remove from heat and serve.
- Garlic, ginger and fried onions are critical in this dish as they bring up the extra aroma to the dish.
- Never cook the eggplants and capsicum for too long as they will turn soggy.
- Make sure that the corn flour has dissolved completely before adding into the heat.