Fried Stuffed 3 Treasures 煎讓三寶

🧂 Ingredients

• 1 Japanese eggplant
• 1 Green pepper
• 1 Orange pepper

  (or any pepper you like)
• 1 pkg Tofu puffs
• 300 g Shrimp paste
• 1 stalk Green onions

  chopped
• 3 tbsp Oil
• 2 tbsp Sweet soy sauce
• 12 Fermented black beans

  (optional)
• 1 tbsp Corn starch

Instructions

• 1 Wash and clean eggplant. Do not remove skin. Cut at a slant into 1 cm thick
  pieces
• 2 Cut the peppers in half and remove seeds and membranes.
• 3 Cut peppers into 5 cm pieces. For long, narrow peppers, you can just cut them in
  half
• 4 Use kitchen shears to cut a small hole in one of the sides of the tofu and
  remove the square piece
• 5 Soak 12 fermented black beans in water for 5 minutes and drain
• 6 Wash and chop green onions
• 7 Use your fingers to dab the cornstarch onto the surface where you will spread
  the shrimp paste This will prevent your filling from falling off
• 8 Use a spoon or knife to spread a layer of shrimp paste onto the eggplant,
  peppers and tofu. For the tofu, you’ll want to stuff the shrimp paste inside The
  layer of shrimp paste should be approx. 3 mm thick
• 9 Heat your wok or fry pan to medium-high heat
• 10 Add 3 tbsp oil
• 11 Place the stuffed vegetables with shrimp paste side down and fry for 3 minutes
  or until you see some browning. Do not overcrowd your pan/wok. Fry in 2 batches
  if you need to
• 12 Flip them to the other side. Fry for 2-3 minutes or until you see some browning
• 13 Flip them over again and check that they are done They should be done unless you
  cut your eggplant thicker or your shrimp paste is thicker than 3 mm
• 14 Lower the heat to medium and remove the treasures and place on a serving plate.
  Leave the oil in the pan/wok
• 15 Add the fermented black beans and green onions to the pan/wok and stir-fry for
  10 seconds
• 16 Add 2 tbsp of sweet soy sauce and turn off heat. Mix well and drizzle over the 3
  treasures
• 17 Serve

Nutrition Info