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Bamboo Shoots with Garlic and Spicy Eggplant


  • 9 baby eggplants or 1 regular eggplant cut into bite-sized pieces
  • 1 large bamboo shoot cut into bite-sized pieces
  • 1 medium onion, quartered and sliced
  • 1 bunch green onions, sliced thin
  • 4 servings of pre-blanched rice noodles
  • 1/2 cup rice wine or sake
  • Aromatics: 1 knob of ginger, peeled and minced
  • 1 handful of garlic cloves, chopped fine
  • 2 chilies, deseeded and minced
  • cup Sauce: ¼ soy bean paste of choice (Chinese bean paste,
  • 1/4 cup black Chinese vinegar (or Balsamic)
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar


  1. In a pot, sauté the onion with a pinch of salt over medium-low heat until deeply caramelized. Deglaze with the rice wine. Add the aromatics and cook for 1 minute.
  2. Add the sauce, eggplant, and bamboo shoots to the pot and stir to combine.Cover with a lid and continue to cook over medium-low heat for 10 minutes, stirring occasionally.
  3. When vegetables are tender, toss in the noodles and gently heat through. Add some water if necessary.
  4. Top with green onions and chili.
Recieved this faboulous recipe from :

1 comment:

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