Monday, 13 December 2010

Aubergine with Black Beans and Spinach with Fermented Tofu

An oriental supermarket opened in my town recently, so I've trying out some new ingredients from there. Tonight I used salted black beans and fermented tofu, with delicious results.

Aubergine with Black Beans
1 tbsp vegetable oil
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp salted black beans
1/2 an aubergine, cubed

Heat the oil in a saucepan or wok over a high heat. Add the garlic, ginger and black beans. Stir for a minute before adding the aubergine. Cook for a further 10 minutes, or until the aubergine has softened, stirring frequently.

Spinach with Fermented Tofu
1 tbsp vegetable oil
1 cube fermented tofu, chopped
1 clove garlic, crushed
180g fresh spinach

Heat the oil over a high heat and add the garlic and tofu. Stir for a minute before adding the spinach. Cook, whilst stirring frequently, until the spinach has wilted.

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