Monday dinner: pak choi, eggs, aubergine, rice
Baked omelette with pak choi and fermented tofu. Chop and stirfry a quantity of pak choi with garlic, ginger, and Chinese rice wine, then place in a wide flat oven-safe dish and spread out evenly. It should be about 2-4cm deep. Whisk some eggs with a few cubes of fermented tofu, and pour evenly over the vegetables. Bake in a low oven until the eggs are set.
Mashed aubergine salad. I love this recipe, though I do change it by replacing the oyster sauce with half the amount of Thai fish sauce.
Served with jasmine rice done in the rice cooker.