When I, was looking to the dishes list in wiki list, found this name, looked through the recipe was happy to read through this easy Chinese dish.The only thing I added more was chilly flakes to make it lightly spicy otherwise made it exactly as given. Also did not add light soy sauce since its not available here. Instead I added 3 teaspoon dark soy sauce.
Recipe Source here
Ingredients
1 Large Aubergine / Brinjal
2 - 3 Medium potato
1 Large Green Capsicum
1 Cup Oil for frying
2 large Clove Garlic
4 Stalks of Spring onion (scallion), use only the white part
2 Teaspoon Light Soy sauce - I did not add
2 Teaspoon Dark Soy sauce
1 Teaspoon Sugar
1/2 Cup Water
1 Cube of Vegetarian Soup cube
1 Teaspoon Cornflour -mix with 2 tablespoons water
Method
Cut potatoes into thin wedges.
Cut aubergine into thick wedges, remember it will shrink after cooking. Cut just before cooking to prevent browning or straight after frying the potatoes. Do not rinse or salt the aubergine.
Cut capsicum into thick wedges.
Chop garlic and spring onion.
Heat oil in work till hot then put in potatoes and fry till light golden brown and cooked through. Remove and drain on kitchen paper to remove excess oil.
Fry the aubergine in the same oil at high heat. The aubergine will absorb a lot of the oil at first. When the pieces become golden brown, most of the absorbed oil is released. Fry till golden and soft. Remove and drain on kitchen paper to remove excess oil.
Fry the capsicum briefly for about 1 - 2 minutes on high heat. Remove and drain on kitchen paper to remove excess oil.
Remove all the oil, reserve only a tablespoon of oil in wok, add in the garlic and spring onion, fry at medium heat till light golden.
Add in water and cubes when the cube dissolves, add the both soy sauces and, chilly flakes and sugar.
When the liquid is boiling, add in all the vegetables. Stir briefly then thicken with cornflour paste on high heat and reduce the sauce to almost dry and vegetables are evenly coated with the sauce. Take off flame and serve.
Fry the aubergine in the same oil at high heat. The aubergine will absorb a lot of the oil at first. When the pieces become golden brown, most of the absorbed oil is released. Fry till golden and soft. Remove and drain on kitchen paper to remove excess oil.
Fry the capsicum briefly for about 1 - 2 minutes on high heat. Remove and drain on kitchen paper to remove excess oil.
Remove all the oil, reserve only a tablespoon of oil in wok, add in the garlic and spring onion, fry at medium heat till light golden.
Add in water and cubes when the cube dissolves, add the both soy sauces and, chilly flakes and sugar.
When the liquid is boiling, add in all the vegetables. Stir briefly then thicken with cornflour paste on high heat and reduce the sauce to almost dry and vegetables are evenly coated with the sauce. Take off flame and serve.
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Labels : Brinjal, Chinese, Asian Cuisine, Potato, Capsicum, Blogging Marathon, Vegetarian, Vegetables
Lovely eggplant recipe.....good one!
ReplyDeleteThis looks lovely....will add it to my eggplant recipe collection.
ReplyDeleteNice veg combo.
ReplyDeleteThe ingredient list sounds interesting in this dish.
ReplyDeleteThat Chinese eggplant dish looks awesome. Very tempting.
ReplyDeleteThat must be one tempting dish for eggplant lovers.
ReplyDeleteLooks like we both picked to cook almost similar dishes for this theme, Di sAn xian looks delicious.
ReplyDeleteSimple and flavorful Chinese side dish.
ReplyDeleteas most BM know at this point, I despise eggplant but I like the flavor profile and can certainly sub other veggies
ReplyDelete