【Eggplant Stir Fry in Chili Bean Sauce】
I made this delicious dish with 【Ropot automatic cooker】 in a total 8 minutes with using Manual+Stir functions, very simple and labor free. If you like to have one go to Ropot website, you can use coupon of Maomaomom2016 for $30 off.
Meal type: Vegetable
Prepare time: 5 minutes
Cook time: 8 minutes
Serves: 5 servings
1) 4 Chinese eggplants (620g);
2) 1 tbsp olive oil, 1 tbsp freshly chopped green onion, 1 tbsp freshly minced garlic, 2-3 sliced fresh ginger, 1 tbsp fermented chili bean paste, 1 tbsp sweet flour paste
3) ½ tsp salt;
4) 2 tsp light soy sauce, 2 tsp premium soy sauce, 1/6 tsp chicken broth mix, 1/6 tsp ground white peper;
5) ½ tsp sesame oil.
1: Trim stem off from the eggplants. Rinse and cut each eggplant across into 3 equal lengths, then cut lengthwise into 6 equal portions (Picture 1). Soak in salted water until ready to cook. This removes the bitterness and prevents eggplant from soaking up too much oil during cooking.
2: Power up the Ropot cooker, press Power button to let it preheat. Add 1 tbsp Avocado oil, sliced ginger, chopped green onion, minced garlic, chili bean paste and sweet flour paste (Picture 2) to the pot. Add sliced eggplants and ½ salt in the cooker (Picture 3). Close the lid, press Function to select Manual function then press Stir key, the program starts (Picture 4).
3: When the program ends, open the lid (Picture 5), add all ingredients of Ingredient 4), close the lid, press Function to select Manual function, then press Stir key to start the program again.
4: After 4 minutes when the program ends, open the lid and add ½ tsp sesame oil, press Toss button to mix.
5: When the Toss program ends (15 seconds), remove the pot and transfer to a serving plate and serve with some steamed rice.