FRIED SPINACH BEAN CURD WITH EGGPLANT & MINCED CHICKEN SAUCE
Spinach bean curd:
Unsweetened soymilk (preferably organic), 250ml 3 eggs, whisked Raw spinach, chopped, 60 grams Eggplant and minced chicken sauce: Peanut or vegetable oil Diced eggplant, 60 grams Diced chicken, 80 grams Dried black mushroom, soaked, 50 grams Oyster sauce, 25 grams Sugar, 20 grams Light soy sauce, 20ml Hot bean paste, 15 grams Minced garlic, 15 grams Minced shallots, 15 grams Minced red bell pepper, 15 grams Cornstarch and water, 25 grams each Toasted sesame oil, 20ml Peanut or vegetable oil for deep-frying Julienned carrots, leeks and chopped spring onions for garnish
Procedure:
Spinach bean curd: Whisk the soymilk and eggs until thoroughly incorporated and pour into a container lined with heatproof plastic wrap. Add the raw spinach into the soymilk mixture, pressing lightly until the spinach is submerged. Do not over-mix.
Steam the spinach-soymilk mixture for 20-30 minutes or until firm.
When finished, remove the bean curd from the container and transfer onto a separate plate. Cut into 2”x3” slices.
Eggplant and minced chicken sauce:
Add your oil to the wok and when very hot, add the rest of your ingredients except for the cornstarch mixture and the sesame oil. Sauté until aromatic and chicken and vegetables are browned and slightly crisp. Take off the heat and add the cornstarch slurry, stirring constantly until sauce thickens to desired consistency. Finish with a drizzle of sesame oil and set aside. To finish: Heat your oil for deep-frying until nearly smoking. Pat spinach bean curd slices dry with paper towels and then deep fry until golden brown. Transfer to paper towels to drain.
Arrange bean curd slices onto plate and drizzle sauce on top. Garnish with julienned carrots and leeks and sliced spring onions.
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