cha kroeung + eggplant
Yep, I’m dishing out another recipe involving one of my favorite flavors - KROEUNG! It goes extremely well with blank canvases like Chinese/Japanese eggplant.
Ingredients
100g mung bean thread
avocado oil
3 cloves garlic, minced
1 onion, halved & sliced
3 scallions, white parts chopped and green parts thinly sliced into 1-inch strips
2 tbsp yellow kroeung
2 Chinese eggplants, cut into 2-inch strips
1 tbsp soy sauce
1 tbsp rice wine
1/2 tsp white pepper powder
1 tsp sesame oil
1 tsp sesame seeds
Directions
In a small bowl, soak the mung bean threads in warm water for 10 minutes. Drain and use kitchen shears to cut into 2-inch long pieces.
Heat and oil wok over medium-high heat. Add garlic, onions, and white parts of scallions. Stir-fry until onions soften, then add the kroeung paste. Continue to stir-fry while stirring continuously to prevent paste from burning and sticking to the wok.
Add in eggplants, soy sauce, rice wine, and white pepper powder. Mix well, cover with lid, and reduce heat to medium. Let cook for 2-3 minutes until eggplants soften.
Remove lid and carefully stir in mung bean threads. Be careful to not let thread stick to the pan. Add water 1 tbsp at a time if more liquid is needed. Cover with lid and let cook for another 2 minutes, or until threads soften.
Remove lid and stir in sesame oil. Remove from heat, garnish with sesame seeds and green parts of scallions, and serve hot.
