Chinese Eggplant
Ingredients1 whole eggplant chopped into cubes of about 5 cm2*
1 small red chilli, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon olive oil (or veg oil)
1 tablespoon soy sauce (or Bragg's)
Water
Sprinkle of sesame oil to taste
1 tablespoon of sesame seeds
*[Several chinese eggplants would also work here if available]
Heat a heavy-based pan over medium high. Add oil, chilli and garlic and stir for 30 seconds. Add the eggplant and stir so that the ingredients mix together well.
Allow the eggplant to start to brown, add soy sauce and stir. Add sesame seeds and stir through. Turn up the heat to high and add a small amount of water, and stir as the water steams off and then add some more. Repeat several times allowing the bitter juices to evaporate.
Add a small amount of water, turn down heat to medium and cover with lid. Remove lid every now and then to stir and make sure that it is not sticking. Remove from heat when mixture is goey (but still has some shape).
Sprinkle small amount of sesame oil to taste.
Greens
Ingredients1 tablespoon olive oil
Small bunch of shallots, diced (remove ends)
1 small red chilli, finely sliced
2 cloves of garlic, finely sliced
Ginger, finely sliced
Button mushrooms, chopped in half or quarters
1 tablespoon soy sauce (or Bragg's)
Asparagus, chopped in thirds (remove botton end)
Snowpeas, chopped in half (remove ends)
Baby buk choy, chopped coarsely (remove base)
Heat wok over a medium heat. Add oil, shallots, chilli, garlic and ginger and stir together for about 30 seconds. Add mushrooms and stir until lightly brown.
Add soy sauce, asparagus and snowpeas and stir for a few minutes. Add buk choy and turn off the heat.
Mix the ingredients together and serve.
Serve over brown rice.
|