Another vegetable dish quite similar in preparation as this recipe Stir Fry Brinjal and Lady's Fingers. Once you master the tip on preparing the eggplants or brinjals, you should be able to cook up a variety of dishes with this vegetable.
By coating the eggplants with salt, cornstarch and oil, it will prevent them turning brown and oxidation. After frying the eggplants retain a nice, bright purple color.
You can choose to fry the eggplant till soft or just tender with a bite in this quick cook style by pan frying them. You can flavour it with any flavours of your choice be it spicy, savoury, sweet and sour. A versatile flavour dish you can create easily.
Ingredients
2 medium size brinjal - cut long strip wedges [or according to own preference]
some salt, cornstarch and oil to coat vegetables
some chopped spring onions
1-2 tbsp oil
Seasoning [combine in a bowl]
3-4 cloves garlic - peeled and chopped
some chopped red chillies or small red chillies
1 tsp sugar
2 tbsp each light soy sauce
1 tbsp each of oyster sauce and cooking wine
some dark soy sauce for colour
1 tsp sesame seed oil
3 tbsp water
- Prepare the vegetables as stated above. Quickly sprinkle some salt and cornstarch. Add a few drops of oil. Shake and mix until the vegetables are coated with the salt, cornstarch and oil. You can prepare this immediately after cutting the eggplants.
- Heat a non stick wok with some oil, add in eggplants to fry on a single layer until lightly brown, then quickly stir fry over high heat for several minutes.
- Pour in the seasoning and continue to fry until well mixed and vegetables look soft and shiny.
- Dish up to serve immediately.
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