Monday, July 6, 2020


A lovely stir-fry vegetable dish with brinjals/eggplant and Lady's fingers.  Many would think that brinjals takes some time to soften when cooking them and some would choose to deep fry them to retain its bright purplish colour.
For this dish, just with stir frying method, the purplish colour stays, the brinjals are soft and the Lady's fingers are bright green and crunchy.  
Fried with the fermented black beans and aromatics, this is  a yummy vegetable that goes well with rice and porridge.  Try serving it with hard-boiled salted eggs and sambal belacan, wow! It is an appetising meal for me.
When I shared this picture to my friend, he does not believe that the brinjals can be soft and the skin purplish in colour.  He said the Lady's fingers would be soft and soggy before the brinjals are cooked.
I loved the nice greenish colour and crunchy Lady's fingers.  More so is the purplish colour, soft and sweetness of the brinjals.  The vegetables blend so well with the savoury seasonings.
1 medium-large brinjal - cut wedges [depends on preference]
4-5 Lady's fingers - cut into 1 inch sections
1 red chilli - cut rings
some chopped  ginger and garlic
1 heaped tbsp fermented black beans [tau see] - rinse and drain
some salt, cornstarch and oil to coat vegetables
1 tbsp each light soy sauce, oyster sauce and cooking wine
  1. 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.
  2. Heat a non stick wok with some oil, put in the cut vegetables and quickly stir fry over high heat for several minutes.  Push aside, add in the aromatics and chillies, continue to fry the vegetables.  Pour in the seasoning.
  3. Give it a good stir and sprinkle some water.
  4. Stir fry for a second and dish up to serve.

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