Monday, August 20, 2007
Spicy Eggplant
| Ingredients:2 medium eggplants (peeled &cut into 1/4-inch strips)1 tbsp minced ginger3 tbsp vegetable oil1/4 tsp hing1 green chili (minced)1 tsp mustard powder1/3 cup water1 tbsp Chinese sesame oil1 tbsp turbinado sugar1 1/2 tsp salt1 1/2 tsp lemon juice1 1/2 tbsp Soya sauce1 tsp cornstarch Spicy Eggplant Method:In wok heat oil, add ginger, hing, green chili, and mustard powder. Add eggplant, cover and fry on high heat for 15 minutes, stirring occasionally. In small bowl combine water, sesame oil, sugar, salt, lemon juice, Soya sauce and cornstarch. Add this sauce to eggplant mixture and fry for 1 minute. Garnish with parsley or Chinese parsley leaves. Serve hot. |
