Ming-ing It

Ming Tsai is easily one of my favorite chefs on television today.  I first began watching his show "East Meets West" back in the day when Food Network had shows worth watching.  After I gave up cable television, I was delighted to come upon another show called "Simply Ming", which airs on the local PBS Create channel.  I don't get to watch the show as often as I would like to, but because of the wonderful World Wide Web I have full access to the recipes of the food cooked on the show.  Ming usually makes a base ingredient from scratch and then uses this in three or four recipes.


I had heard of the "Black Bean and Garlic Sauce" episode where it was made from scratch and then used in Stir-Fried Clams, a pork dish, and with Beef and Eggplant.  I did the Black Bean Sauce from scratch thing.  It was delicious, but it was also time-consuming.  I wondered if I couldn't just use a commercial Black Bean Sauce and doctor it up.  So that's what I did. Armed with a bottle of Lee Kum Kee brand Black Bean and Garlic Sauce, along with Ming's Tsai's recipe for Beef and Eggplant, I embarked on my food adventure.  As the recipe suggested, I bought some Japanese Eggplant.  They are a lighter purple and longer and thinner than their American counterpart, with less visible seeds.  The flesh cooks up sweet and delicious and holds its shape well.  Instead of a flank steak, I opted for a flatiron which happened to be on sale.  I also prefer this cut because of its lower fat content.  I had a bottle of rice wine from my attempt at Black Bean Sauce from scratch, which I bought at an Asian Supermarket for about $2.99.  My pantry always, always has a bottle of Sambal Oelek because I love this versatile hot chili sauce and what it brings to any dish to which it is added.


The dish took about 30 minutes to prepare and cook.  I served it on a bed of white rice.  Below is the recipe.  Be warned  that I like my food spicy, and you may want to cut back on the Sambal Oelek.  I also cut back on any additional salt, as I felt the commercial Black Bean Sauce had more than a sufficient amount to carry through the dish.  I need to remember to take pictures for my blog when I cook and post these recipes!  Oh well, maybe I'll remember the next time. In the meanwhile, enjoy!  (PS: I made this again and remembered to take a picture this time!)

WOK-STIRRED BEEF WITH EGGPLANT AND BLACK BEAN SAUCE

2 medium Japanese eggplant, cut into 1/2 inch dice
2 tablespoons canola oil
1 pound flat iron steak cut into thin strips and 1 1/2 inch long
1 bunch green onions, sliced, white and green portions separated
3 cloves garlic, crushed
2 tablespoons Sambal Oelek
2 tablespoons black bean and garlic sauce
A generous pinch of ground black pepper
1/4 cup rice wine
1 tsp sugar
A few drops sesame oil


Heat a large wok.  Add 1 tablespoon oil and swirl around to coat the bottom.

Add the eggplant and cook for about 10 minutes, stirring constantly, until browned all over but still firm.  

Set the eggplant aside.  Add the remaining oil and heat well.

Add the beef and stir-fry quickly until no longer pink.  

Add the garlic and white portion of green onions, and continue to stir-fry.

Add Sambal, continue stir-frying for a few minutes.

Add black bean sauce and pepper.

Add the eggplant and continue stir-frying.

Cook on high heat until all liquid has evaporated.

Add the green onions and cook until no longer raw.

Add rice wine and sugar.  Stir well.

Cook covered, on medium heat 5-7 minutes, until the eggplant is soft.

Remove wok from heat and drizzle sesame oil on top.

Serve immediately on a bed of steamed white rice.