Thursday, November 25, 2010
Eggplant, Chinese Sweet Sausage and Rice Noodles with Fermented Black Bean Sauce
Home » Eggplant, Chinese Sweet Sausage and Rice Noodles with Fermented Black Bean Sauce
Boil some rice noodles in water.
Saute a little bit of minced garlic and minced ginger with vegetable oil in a saute pan over medium high heat.
Add a splash of sesame oil.
Add a few bite purple Chinese eggplant pieces.
Add a few thin slices of Chinese sweet dry cured pork sausage.
Add a little bit each of: diced red bell pepper, diced yellow bell pepper, julienne sliced onion and julienne sliced green onion. (These vegetables are only added for color and to accent the featured ingredients. So, only add a little bit of each.)
Saute for a minute and then add a little splash of hot water.
Add a sprinkle of five spice powder.
Stir in a spoonful of fermented black bean paste. (Fermented black bean paste can be very salty, so only use a tiny amount!)
Simmer till the sausage is softened and the eggplant is fully cooked. (You may have to add a little bit of water more than once. Do not flood the pan with water or the vegetables will be mushy.)
Drain the water off of the cooked rice flour noodles and place them on a plate.
Spoon the eggplant, sausage and sauce over the noodles.
This is such a flavorful meal! There is no substitute for the flavor of Chinese sweet dry cured pork sausage. The spices in this sausage are so different from Italian sweet sausage. You have to cook the dry cured dense Chinese sausage in liquid or it will be rather tough. Eggplant and sausage are a great combination. Add fermented black bean sauce to the mix and the flavors really "wake up." Yum! ... Shawna
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