Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons peanut or vegetable oil
1 large or 2 medium leeks -- rinsed well and
-- cut, into 1/2" dice
1 small red or green bell pepper -- seeded, cut into
-- strips
3 cloves garlic -- minced
1/4 pound mushrooms -- thinly sliced
3 teaspoons red chile paste -- or 4-6 fresh hot
-- chiles minced
3 tablespoons hot water
1 1/2 tablespoons yellow bean paste
4 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sugar
salt
3 tablespoons coarsely chopped cilantro
cilantro sprigs -- for garnish
rice -- or noodles |
Preparation:
Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes.
Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly. Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more.
Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles.
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