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Chinese Greens And Eggplant In Spicy Sauce
Ingredients
- 400 gm Pak choi or possibly curly kale or possibly spinach leaves
- 200 gm Eggplant Salt to taste
- 200 gm Yellow capsicums
- 1 x Recipe spicy sauce
- 50 gm Spring onion, minced
- 20 ml Oil
- 25 ml Vegetable oil
- 10 ml Sesame oil
- 5 gm Ginger, julienned
- 10 gm Garlic, minced
- 15 ml Dark soya sauce
- 10 ml Hoisin sauce, (Chinese barbecue sauce)
- 10 gm Warm bean paste, (a mix of salted soya bean, chillies, sugar, garlic and sesame oil)
- 8 ml Chinese malt vinegar
- 70 ml Vegetable stock
- 5 gm Cornstarch
Directions
- To prepare the spicy sauce: HEAT oil and sesame oil. Saute/fry ginger and garlic for two min. Add in dark soya sauce, hoisin sauce, warm bean paste and vinegar. Saute/fry for one minute. Add in vegetable stock and bring it to a boil. Mix cornstarch in a little water to a smooth paste and add in to the pan. Stir well and simmer until the sauce is thick.
- Dice the eggplant, blanch in salted water and cold. Cut the capsicum lengthwise. Trim the spinach leaves. If using curly kale, blanch them.
- Heat oil in a frying pan. Add in the eggplant and yellow capsicum slices, stir-fry till almost done. Add in trimmed spinach leaves and fry well.
- Add in the minced spring onion. Saute/fry for two min. Add in the prepared spicy sauce and cook for half a minute. Adjust seasoning. Serve warm with steamed rice or possibly sesame buns.
- NOTES : (Stir-fried vegetables in a tongue tingling sauce)
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