Stir-fried eggplant with red chillies
Kylie Kwong, from My China, pg.35
INGREDIENTS
400g eggplant
3 tablespoons peanut oil
5cm piece of ginger, finely sliced
3 cloves garlic, roughly crushed
¼ cup shao hsing wine
1 tablespoon brown sugar
2 tablespoons brown rice vinegar
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 large red chilli, finely sliced lenghways
METHOD
Remove stems from eggplant and cut into 1cm rounds and then slice these again into 1cm pieces.
Heat 2 tablespoons of the peanut oil in a hot wok until surface seems to shimmer slightly.
Add eggplant and stir-fry for about 2 ½ minutes, being careful not to let it burn. Add remaining peanut oil to wok with ginger and garlic and stir-fry for 1 minute.
Add shao hsing wine and sugar and stir-fry for 1 minute.
Add remaining ingredients and stir-fry for a further minute.
Serve immediately.
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