🌿 Embark on a culinary journey with Three Kingdom Veges! This vibrant dish unites tropical vegetables in a flavoursome XO sauce. Get ready to indulge in veggie bliss! 🌱 Discover the tantalizing flavours of Three Kingdom Veges, a harmonious blend of Asian eggplants, string beans, and garlic sprouts. Get the recipe!
Embarking on culinary adventures allows us to uncover hidden gems that tantalize our taste buds and awaken our senses. During our dining experience many years ago at Bunga Raya, a Malaysian restaurant in New Lynn, Auckland, my wife, and I had the pleasure of savouring a unique vegetable dish known as Three Kingdom Veges. Intriguingly, this recipe appeared to be shrouded in mystery, as no online search yielded any results. Undeterred, I set out to recreate this delectable dish, relying solely on my personal experience and the limited information provided on the menu. Join me as we delve into the vibrant world of Three Kingdom Veges and uncover its origins and flavours.
The enigmatic Three Kingdom Veges intrigued me from the moment it arrived at our table. Although the menu description merely mentioned “Stir-Fried veges with XO sauce,” the distinct flavours and textures of Asian eggplants, string beans, and garlic sprouts left an indelible impression. Despite the absence of readily available recipes, I was determined to recreate this culinary masterpiece based on my own palate and the menu’s intriguing hint.
The name “Three Kingdoms” might draw inspiration from the historical period of China known as the Three Kingdoms era (220 to 280 AD). This era witnessed the division of the country into three dynastic states: Cao Wei, Shu Han, and Eastern Wu. The chaotic nature of this turbulent period might reflect the diverse flavours and textures of the three vegetables. When combined harmoniously with a binding sauce, the dish exemplifies the unity that can emerge from chaos.
Recreating a dish solely based on personal experience and limited information can be an exciting culinary challenge. Three Kingdom Veges highlights the rich tapestry of Asian flavours, combining the distinct characteristics of Asian eggplants, string beans, and garlic sprouts. This delectable creation, inspired by my experience at Bunga Raya and the historical backdrop of the Three Kingdoms era, offers a harmonious blend of textures and tastes. Embrace your culinary curiosity and embark on your own journey to recreate this remarkable dish that brings together the flavours of the past and the present.
In a small bowl, combine the oyster sauce, toasted sesame oil, palm sugar, red chili paste, cornstarch, XO sauce, and chicken stock. Set this flavourful sauce aside.
To prepare the eggplant, place the sliced pieces in a large bowl and cover them with water. Add a teaspoon of salt and mix well, ensuring that the eggplant is submerged. Use a pot lid to keep the eggplant under the water’s surface for 15 minutes. Drain the water and pat the eggplant dry.
Sprinkle the eggplant slices with a thin layer of cornstarch, ensuring they are evenly coated.
Heat peanut oil in a wok over high heat until it reaches a high temperature. Add the eggplant slices and fry them until they turn tender and browned on all sided, approximately 5 minutes. Season with salt and pepper and set them aside.
In the same wok, add more peanut oil and allow it to heat until it begins to smoke. Stir-fry the string beans and garlic sprouts until they blister, develop a slight char, and become tender, which should take around 5 minutes. Season with salt and pepper, then remove them from the wok and set them aside.
Add another tablespoon of peanut oil to the wok and stir-fry the minced garlic and bird’s eye chilies for 15 seconds, allowing their flavours to infuse the oil.
Add the XO sauce and green onions, continuing to stir-fry for an additional minute until pungent.
Incorporate the soy sauce mixture from step one into the wok, ensuring it coats the ingredients evenly.
Add the cooked eggplant, string beans, and garlic sprouts to the wok and cook until the sauce thickens and coats the vegetables.