|
|
|
|
|
|
|
Chinese Recipe : Hot Spicy Eggplant
|
|
This is a vegetarian dish.
Ingredients:
- 5 eggplants (the long thin variety, approx 600g)
A:
- 6 water chestnuts
- 1 small piece of ginger
- A few Chinese mushrooms
- A few leaves sweet basil
B:
- ½ tbsp hot bean paste
- ½ tbsp hot chili paste
- 1 tsp sugar
- 1 tsp MSG (optional)
- 1 cup water
C:
- 1/3 tbsp cornstarch
- 1 tbsp water
Directions:
- Peel the eggplant and cut into 5 cm sections. Deep-fry in oil (120°C) for 3 minutes; remove and drain.
- Chop the ingredients of 'A' and fry in 2 tbsp hot oil over high heat until fragrant; add the eggplant and 'B', and cook for 3 minutes or until the liquid is reduced to one quarter.
- Add 'C' and the sesame oil; stir thoroughly until mixed; remove and serve.
Note:
- As soon as you have cut the eggplant into sections, put them in cold water otherwise they will turn black.
- If you use the round thick eggplants, then first cut lengthwise into strips of 2.5cm thick.
|
|
|
|
|
|
|
|
|
|
