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Auntie Emilys Kitchen-Fried Stuffed 3 Treasures

Fried Stuffed 3 Treasures 煎讓三寶

I used pre-made shrimp paste that I found at a Chinese supermarket in the fresh seafood section.
You can also stuff shitake mushrooms and bitter melon. You want to stay away from vegetables with high water content and the ones that take a long time to cook through.
Street vendors in Hong Kong also use “red sausage” to stuff shrimp or fish paste. You can get this at a Hong Kong BBQ store.
I used a very light sauce to make this a quick and easy dish. If you like the thicker sauces, just add a cornstarch slurry when you make the sauce.
Approximate cost (CAD) $16
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Cantonese, Chinese, Hong Kong
Servings 4 servings
Calories 478 kcal

Ingredients
  

Instructions
 

  • Wash and clean eggplant. Do not remove skin. Cut at a slant into 1 cm thick pieces
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step1
  • Cut the peppers in half and remove seeds and membranes.
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step2
  • Cut peppers into 5 cm pieces. For long, narrow peppers, you can just cut them in half
  • Use kitchen shears to cut a small hole in one of the sides of the tofu and remove the square piece
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step-4
  • Soak 12 fermented black beans in water for 5 minutes and drain
  • Wash and chop green onions
  • 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
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step7
  • 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
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step8
  • Heat your wok or fry pan to medium-high heat
  • Add 3 tbsp oil
  • 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
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step11
  • Flip them to the other side. Fry for 2-3 minutes or until you see some browning
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step12
  • 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
  • Lower the heat to medium and remove the treasures and place on a serving plate. Leave the oil in the pan/wok
  • Add the fermented black beans and green onions to the pan/wok and stir-fry for 10 seconds
  • Add 2 tbsp of sweet soy sauce and turn off heat. Mix well and drizzle over the 3 treasures
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step16
  • Serve
    Auntie Emilys Kitchen-Fried Stuffed 3 Treasures-Step17

Nutrition

Calories: 478kcalCarbohydrates: 18gProtein: 65gFat: 14gSaturated Fat: 2gCholesterol: 855mgSodium: 2927mgPotassium: 244mgFiber: 3gSugar: 11gVitamin A: 1084IUVitamin C: 64mgCalcium: 308mgIron: 6mg
Keyword Black Beans, Eggplant, Green Onions, Green Pepper, Orange Pepper, Peppers, Shrimp Paste, Tofu
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