Prepping the beans: Wash and pat dry the beans. Trim the ends. Cut the beans into 1-½"-long pieces. In a wok, heat the oil. Add the garlic and cook until slightly golden. Add the beans. Toss well, leaving the heat at the highest setting for about 3 minutes until the color changes and becomes translucent. Add mushroom seasoning salt (this step will ensure a bright green color). Transfer to a platter.
Prepping the eggplants: Stem the eggplants. Slice them in half, lengthwise and cut them into 1" slices. In the same wok, add the eggplant slices. Ensure that the eggplant pieces are coated in oil. Toss and cook until golden, soft and tender. Transfer to a platter.
Assembly time: Add more oil if necessary (I didn't). Add the fried gluten, wood ear mushrooms, black bean garlic sauce, chili garlic sauce and tangerine kumquat marmalade. Sauté for a minute, then add about ½ cup of water. Add the beans, eggplants and onion wedges. Stir fry until the water evaporates. Check the doneness of the beans (add more water if not fully cooked) and transfer to a serving platter.
Serve with jasmine brown rice (I've been trying to eat healthier food).
You can find wood ear mushrooms (nấm mèo in Vietnamese) in most Asian stores. I was pleased to find that my local Asian market now carries fresh wood ear mushrooms (I usually use the dried version) this season. They're grown locally in Half Moon Bay (CA) and they're sold in 6-ounce packages. They're flavorless but they give an interesting, chewy texture along with the fried gluten.
Mushroom seasoning salt brings a very distinct, earthy flavor to the dish. You can find it at gourmet specialty stores or in most Korean stores. I buy mine at Marina Foods; the address is 10122 Bandley Drive -Cupertino, CA 95014.
Published By: Jacqueline Pham on January 19, 2011.