Fish paste stuffed vegetables

Name: Fish paste stuffed vegetables
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 5 tomatoes; 5 jalapeno peppers; 1 packages tofu puffs; 2 eggplant; 1 lb fish paste; 2 tsp pepper; 1 tsp cornstarch; 1/2 tsp salt; 1/2 tsp chicken powder; 1/2 tsp sugar; 1 tbsp oil; 3 tsp cornstarch; 1 tbsp soy sauce; 1 tbsp sugar; 1 tbsp chicken powder; 2 cup water; 1 tbsp ground bean sauce; 3 clove chopped garlic

Brian @cook_3143086

Surrey, British Columbia

Fish paste stuffed vegetables

Brian @cook_3143086

Surrey, British Columbia

Saved

Ingredients

1 hour 30 mins

4 servings

Main part
5tomatoes
5jalapeno peppers
1 packagestofu puffs
2eggplant
marinate
1 lbfish paste
2 tsppepper
1 tspcornstarch
1/2 tspsalt
1/2 tspchicken powder
1/2 tspsugar
1 tbspoil
sauce
3 tspcornstarch
1 tbspsoy sauce
1 tbspsugar
1 tbspchicken powder
2 cupwater
1 tbspground bean sauce
3 clovechopped garlic

Saved

Steps

1 hour 30 mins

1

Marinate fish paste with pepper, cornstarch, salt, chicken powder, sugar and oil, mixing fish paste in one direction only
2

Cut open tofu puffs, cut eggplants, cut in half the tomatoes and jalapeño peppers
3

Fill vegetables with fish paste
4

Fry on pan on low heat for a few minutes and remove from heat
5

Mix sugar, cornstarch, soy sauce, chicken powder and water to create sauce
6

In large pan, heat oil with chopped garlic, then add ground bean sauce and sauce
7

Change to medium heat and cook vegetables filled with fish paste, covering the pan for 10-15 minutes, depending on the type of vegetable
8

Serve with rice