( OH YUM )
AUSTRALIAN ASPARAGUS COUNCIL ’ S
STEAMED CHINESE EGGPLANT WITH CHILLI ASPARAGUS
How to make it :
1 . Place the eggplant in a steamer over a pan of boiling water , and steam for 10 minutes until tender . Add the silken tofu and asparagus for the last 2-3 minutes of cooking time .
2 . Meanwhile , combine the vinegar , rice wine , garlic , sugar , tamari , sesame oil , and lime juice in a saucepan and cook gently , stirring , over low heat until the sugar has dissolved and the sauce is syrupy .
3 . Place the vegetables and mint on a serving platter , or into a serving bowl , and drizzle the sauce over . Top with the spring onions , and chilli shreds and serve .
What you ’ ll need :
1 large eggplant , cut into 3cm slices 250g silken tofu , cut into 3cm cubes 1 bunch asparagus , woody ends removed ¼ cup ( 80ml ) Chinese black vinegar ¼ cup ( 80ml ) Chinese rice wine ( Shaoxing ) 1 teaspoon crushed garlic 2 tablespoons brown sugar ¼ cup tamari ½ teaspoon sesame oil 1 tablespoon lime juice Handful of fresh mint leaves 2 spring onions , sliced finely 1 long red chilli , shredded finely
Serves : 4
Asparagus is in season and in stores right now . This recipe provided by the Australian Asparagus Council ( www . asparagus . com . au )
22 OH ! MAGAZINE ( SEPTEMBER 2018 )