Chef Wakiya presents a hearty tomato stew packed with summer vegetables. The addition of Sichuan pepper, a Chinese spice, and oyster sauce adds a profound depth of flavor and aroma to this Western-style stew. Adding beef makes it nutritious and satisfying. You can also enjoy it over rice like Hayashi Rice, making it a perfect make-ahead recipe for summer.
Ingredients
Main Ingredients (2 servings)
- Tomato 1
- Zucchini 1.5 - 2
- Eggplant 1
- Bell Pepper 1/4
- Onion 1/2
- Beef 100g
- Garlic 1 clove
Seasonings
- Tomato Juice 300cc
- White Sesame Oil 4 tbsp
- Sichuan Pepper (to taste)
- Oyster Sauce 1 tbsp
- Salt (a pinch)
Steps
- Cut the tomato, zucchini, eggplant, bell pepper, and onion into uniform, bite-sized pieces.
- Lightly crush the garlic.
- Heat 1 tbsp of White Sesame Oil in a frying pan over medium heat. Add 1 crushed clove of Garlic and Sichuan Pepper (to taste), and sauté until fragrant.
- Once fragrant, add the cut Zucchini and Eggplant and stir-fry over medium heat.
- When the zucchini and eggplant are coated in oil, add the cut Bell Pepper and Onion and continue to stir-fry.
- Once the vegetables are coated with oil and vibrant in color, transfer them to a bowl.
- In the same frying pan, add 1 cut Tomato and sauté over medium heat.
- When the tomato begins to break down, add 300cc of Tomato Juice and simmer.
- As it simmers down, stir in 1 tbsp of Oyster Sauce and a pinch of Salt.
- Reduce the liquid until the bottom of the pan is visible. Return the sautéed vegetables from the bowl to the pan.
- Mix everything together, cover with a lid, and simmer over low heat for approximately 7 minutes.
- When the moisture has reduced, add 100g of Beef and cook briefly until done.
- Once the beef is cooked and the stew has thickened, it is ready. Allow to cool slightly before refrigerating for storage.
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