Under The Squash Vines

Mì Xào Mỡ Hành Cà Tím:  Eggplant Scallion Stir Fry Noodles

Ingredients: 

For the sauce: 

1 large eggplant

1 whole bulb garlic, minced

1 bunch scallions, chopped

Chili paste to taste

Soy sauce to taste

Rice Vinegar to taste

Sugar to taste 

Oil

For the noodles:

1 package lo mein noodles, cooked according to package instruction

1 block firm tofu, cubed, pat dry, fry until golden brown

Sliced crimini mushrooms

Bok choy, chopped

Instructions: 

1. Roast eggplant on open flame or oven until charred. Remove peel. Chop small.

2. In a bowl, mix together eggplant, garlic, scallions, and chili paste.

3. Heat oil on hot pan until smokey.

4. Pour oil into eggplant mixture. Mix to cook.

5. Add soy sauce, rice vinegar, and sugar to taste.

6. Return sauce back to pan on medium heat. Add mushrooms. Cook 3 minutes.

7. Add bok choy. Cook 2 minutes.

8. Add noodles and fried tofu. Stir and serve.