This vegetarian dish rivals fish, flesh or fowl in tastiness
Serves 4
* 750 g (1 1/2 lb) eggplant
* peanut oil for deep-frying
* 2 teaspoon finely chopped fresh ginger
* 2 teaspoon crush garlic
* 1/4 cup dry sherry
* 1/4 cup soy sauce
* 1 tablespoon vinegar
* 2 tablespoon sugar
* 2 teaspoon oriental sesame oil
* 1 teaspoon chilli bean souce
Wash and dry eggplants and sliced thickly. Heat oil and fry eggplant in batches until golden brown. Drain on paper towel. Pour oil into the metal bowl and return a tablespoon of oil to wok. On gentle heat fry ginger and garlic, stirring until golden. Add remaining ingredients and stir until sugar dissolves. Return eggplant and cook uncovered, turning eggplant until sauce is syrupy and almost absorbed. Serve with steam rice.
Note: If cooking in an iron wok, transfer to a dish immediately it
is ready, or the acid in the dish can cause a metallic taste.
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