I am a big lover of aubergines/brinjal/egg plant. In Andhra we make variety of dishes with brinjal. There is a song on this vegetable, that is how much we love our brinjal and it is called king of vegetables. So tired of trying it in Indian cuisine, I thought of making the Chinese version. I have heard of it being used in Chinese cuisine but never tried it at home. I know for sure that garlic and brinjal are a great combination. So thought why not combine it and add few sauces and bean sprouts. It was amazing. I had it with some Bean sprout stir fried rice. Delicious and deadly combination. Do try it... Happy cooking...
Ingredients:
Long Aubergine/brinjal/egg plant - 1
Garlic - 10 - 12 pods
Spring onion - 4 -5 bulbs
Dark Soya sauce - 1 tbsp
Vinegar - 1 tbsp
Red chilli sauce - 2 tbsp
Tomato sauce - 2 tbsp
Bean sprouts - 1 handful
Oil - 4 tbsp
Salt to taste
Spring onion stalks for garnish
Method:
Chop the egg plant into bite size pieces. In a heavy bottom kadhai/pan add about 2 tbsp of oil and add egg plant once the oil is hot enough. Saute the pieces until they are cooked.
In the same pan add the remaining oil. Once hot, add chopped garlic, spring onions. Saute for about 2-3 minutes.
Now add all the sauces and cook for about 30 - 60 seconds.
Add the cooked egg plant and mix well.
Add bean sprouts, stir. Add salt and check the seasonings.
Chop the egg plant into bite size pieces. In a heavy bottom kadhai/pan add about 2 tbsp of oil and add egg plant once the oil is hot enough. Saute the pieces until they are cooked. They should be soft but not mushy. They should retain their shape. I added pinch of salt to speed up the cooking process. Once done, keep the egg plant pieces aside.
In the same pan add the remaining oil. Once hot, add chopped garlic, spring onions. Saute for about 2-3 minutes. Now add all the sauces and cook for about 30 - 60 seconds. Add the cooked egg plant and mix well. Add bean sprouts, stir. Add salt and check the seasonings.
Garnish with spring onion greens(stalks) with steamed rice or fried rice.
Sending this to WTMLevent & Gayathri's page
Ingredients:
Long Aubergine/brinjal/egg plant - 1
Garlic - 10 - 12 pods
Spring onion - 4 -5 bulbs
Dark Soya sauce - 1 tbsp
Vinegar - 1 tbsp
Red chilli sauce - 2 tbsp
Tomato sauce - 2 tbsp
Bean sprouts - 1 handful
Oil - 4 tbsp
Salt to taste
Spring onion stalks for garnish
Method:
Chop the egg plant into bite size pieces. In a heavy bottom kadhai/pan add about 2 tbsp of oil and add egg plant once the oil is hot enough. Saute the pieces until they are cooked.
In the same pan add the remaining oil. Once hot, add chopped garlic, spring onions. Saute for about 2-3 minutes.
Now add all the sauces and cook for about 30 - 60 seconds.
Add the cooked egg plant and mix well.
Add bean sprouts, stir. Add salt and check the seasonings.
Chop the egg plant into bite size pieces. In a heavy bottom kadhai/pan add about 2 tbsp of oil and add egg plant once the oil is hot enough. Saute the pieces until they are cooked. They should be soft but not mushy. They should retain their shape. I added pinch of salt to speed up the cooking process. Once done, keep the egg plant pieces aside.
In the same pan add the remaining oil. Once hot, add chopped garlic, spring onions. Saute for about 2-3 minutes. Now add all the sauces and cook for about 30 - 60 seconds. Add the cooked egg plant and mix well. Add bean sprouts, stir. Add salt and check the seasonings.
Garnish with spring onion greens(stalks) with steamed rice or fried rice.
Sending this to WTMLevent & Gayathri's page
Very flavorful and delicious stir fry...
ReplyDeleteWow, wat a flavourful stir fry.Love with some rice.
ReplyDeleteSorry Poornima, your comment regarding joining Vegan thursdays was in spam comment, thats y i couldnt reply you earlier,please do join us, also i'll send you a invite for g+ group..Welcome to the group.
ReplyDeleteWonderful stir fry. Will definitely try this.
ReplyDeleteHealthy and delicious.Thanks for linking this to Gayathri's WTML Event hosted by me.
ReplyDelete