Chinese Greens And Eggplant In Spicy Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Chinese	Femina, Femina4, Vegetable m	4	Servings

INGREDIENTS

400	g	Pak choi or curly kale or
		spinach leaves
200	g	Eggplant
		Salt to taste
200	g	Yellow capsicums
1		Recipe spicy sauce
50	g	Spring onion, chopped
20		Oil
25		Vegetable oil
10		Sesame oil
5	g	Ginger, julienned
10	g	Garlic, chopped
15		Dark soya sauce
10		Hoisin sauce, Chinese
		barbecue
		sauce
10	g	Hot bean paste, a mixture
		of salted
		soya bean
		chillies sugar
		garlic and sesame
		oil
8		Chinese malt vinegar
70		Vegetable stock
5	g	Cornstarch

INSTRUCTIONS

To prepare the spicy sauce: HEAT oil and sesame oil. Saute ginger and
garlic for two minutes. Add dark soya sauce, hoisin sauce, hot bean
paste and vinegar. Saute for one minute. Add vegetable stock and  bring
it to a boil. Mix cornstarch in a little water to a smooth  paste and
add to the pan. Stir well and simmer till the sauce is  thick.  Dice
the eggplant, blanch in salted water and cool. Cut the capsicum
lengthwise. Trim the spinach leaves. If using curly kale, blanch them.
Heat oil in a frying pan. Add the eggplant and yellow capsicum slices,
stir-fry until almost done. Add trimmed spinach leaves and fry well.
Add the chopped spring onion. Saut for two minutes. Add the prepared
spicy sauce and cook for half a minute. Adjust seasoning. Serve hot
with steamed rice or sesame buns.  Converted by MC_Buster.  NOTES :
(Stir-fried vegetables in a tongue tingling sauce)  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 108 Calories From Fat: 65 Total Fat: 7.4g Cholesterol: 0mg Sodium: 277.5mg Potassium: 335.8mg Carbohydrates: 9.6g Fiber: 4g Sugar: 3.2g Protein: 3.1g