| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Eggplant; peeled, sliced and cut into 1/2 " wide by 2 " long pieces |
| 1 |
ts |
Salt |
| 2 |
|
Stalks celery; thinly sliced on the diagonal, (I leave this out as I dislike celery) |
| 1 |
md |
Onion; peeled, cut into thin slices and separated into rings |
| 1 |
md |
Red bell pepper; seeds & ribs removed, julienned |
| 1 |
tb |
Fresh garlic; minced |
| 3 |
|
Scallions; both white & green parts – chopped |
| 1 |
tb |
Finely chopped fresh green chilli pepper |
| 1 |
tb |
Sesame oil; (I don't like the flavour of sesame oil, so I omit this) |
| 2 |
tb |
Rice vinegar |
| 1/2 |
ts |
Salt; to taste |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Fennel seeds; (optional) |
| 2 |
tb |
Sesame seeds for garnish; lightly browned in a dry skillet over medium heat |
INSTRUCTIONS
Sprinkle eggplant with salt, toss, place in a colander for 30 mins to
drain. Rinse with cold water, drain & set aside.
Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add
garlic, scallins and green chilli pepper, and stir fry for 15 secs.
Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2
minutes.
Add red pepper, stir fry for 30 secs.
Add the remaining sauce ingredients, stir to mix and heat through.
Cover wok (with wok cover) for 30 ecs to 1 minute (till you smell the
fragrance of the vegies).
Transfer to serving dish. Garnish with sesame seeds.
Posted to EAT-LF Digest by "K Lim" <koombana_TheGreat@bigfoot.com> on Sep
1, 1998, converted by MM_Buster v2.0l.
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