| 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 |
ml |
Oil |
| 25 |
ml |
Vegetable oil |
| 10 |
ml |
Sesame oil |
| 5 |
g |
Ginger; julienned |
| 10 |
g |
Garlic; chopped |
| 15 |
ml |
Dark soya sauce |
| 10 |
ml |
Hoisin sauce; (Chinese barbecue |
|
|
; sauce) |
| 10 |
g |
Hot bean paste; (a mixture of salted |
|
|
; soya bean, |
|
|
; chillies, sugar, |
|
|
; garlic and sesame |
|
|
; oil) |
| 8 |
ml |
Chinese malt vinegar |
| 70 |
ml |
Vegetable stock |
| 5 |
g |
Cornstarch |
INSTRUCTIONS
FOR THE SPICY SAUCE
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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