This dish is a sort of combination of the NYT's "Eggplant Adobo" and "Black pepper beef and cabbage stir-fry", without real beef and without the cabbage. I was trying to reconstruct "Beef cheza" but make it vegan. It turned out delicious.
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Steps |
Ingredients |
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Eggplant |
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1. In a
large nonstick frying pan, heat 2 tablespoons of the oil over medium. Add
half of the eggplant, season with salt and pepper and cook, stirring
occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2
tablespoons of the oil and the remaining eggplant. OR bake
in oven: Heat the oven to 230c and line a baking sheet with greaseproof
paper. Toss the eggplant cubes in oil and salt, place on the tray and bake
for 15 minutes. 2. Meanwhile,
in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon
pepper and 2 tablespoons of water; mix well. 3. Add the
remaining 1 tablespoon oil and the onion to the pan and cook, stirring
occasionally, until lightly golden, 3 minutes. Add garlic and stir for 1
minute. 4. Add the browned eggplant and soy sauce mixture and
toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5
minutes, until the eggplant is tender but still has structure, about 10
minutes. Uncover and cook over medium heat, stirring occasionally, until the
sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season
with salt and pepper. |
5
tablespoons oil 3/4 Kilo eggplant, cut into 1-inch cubes Kosher salt and pepper ¼ cup soy sauce ¼ cup unsweetened coconut milk 2 tablespoons distilled white vinegar 1 tablespoon light brown sugar 1 white onion, thinly sliced 3 garlic cloves, minced |
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Meanwhile, prepare
the beef |
Vegan beef |
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5. Add
pepper, garlic, brown sugar, cornflour, and 1 teaspoon salt to a medium bowl
and stir to combine. Add sliced steak and toss to coat. 6. Heat the
oil in a wok over medium-high. Add steak and cook, stirring frequently, until
some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss
beef to coat for about 1 minute. 7. Pour the
eggplant into the wok, stir well and heat together for about 1 minute. Serve over
steamed rice. |
1 tsp crushed black pepper 3 garlic cloves, grated 2 teaspoons light brown sugar 1 teaspoon cornflour Kosher salt ¾ pound sirloin steak, thinly sliced crosswise OR 2 packets (320gm) Beyond
beef pieces (vegan) 3 tablespoons oil 2 tablespoons soy sauce |
