Hi all,
Another quick question – I’m making his recipe from the wok but want to keep it vegetarian (it has pork mince as optional).
I have some lovely oyster mushrooms. Would you recommend frying them whole/ half in a similar vein to the eggplant. Or is there a way of using them as a replacement of pork mince (blitzed up).
I’ve attached the recipe. Mods, please let me know if I should not do this.
I’ll be cooking this in 2 hours
by sertorioustb
4 Comments
I’d cut it into smaller pieces but I’d still want texture from it
I’ve made fish flavoured eggplant many times, never this recipe, and I’ve never put pork in it. It’s been lovely. (I also don’t put pork in my green beans. I just don’t like the bits of meat.)
I’d just make a mushroom dish on the side. You could mince them and sub them in, too. It’s common for mapo tofu.
I would cook them off until tender in a dry skillet, set them aside, then add them in when you add the eggplant back into the sauce. That way you definitely don’t drag in unintended extra liquid.
Chinese cooking involves symmetry. You’ll note often when the meat is slivers, the veg are slivered, cubed/cubed etc.
It’ll take great no matter what you do but approx the shape of the eggplant.