Recipe for Stewed Egg Plant
Ingredents: 2 aubergines-cut lengthwise2 spring onions-chopped1 tbsp celery3 tbsp garlic-thinly chopped3 tbsp ginger-thinly chopped3-4 tbsp fermented rice1 tbsp hot bean sauce10-12 thin slivers of chicken2 large spoons chicken stalk1 tbsp sugar1 tsp azinomotar1 tbsp soya sauce1 tbsp cornflour (dissolved in water)1/2 tbsp black vinegarsesame oil (only few drops)1 tbsp winevegetable oil
Method:
Deep fry the aubergine pieces till they are golden in colour. Drain all the oil out and keep them aside. Put oil in the wok again and add the chicken slivers, the spring onions, garlic, ginger, celery and fermented rice.Add the hot bean paste to this mixture and allow it to cook for 1/2 a minute. Add the chicken stalk, fried egg plant pieces, wine and stir for a few minutes. Now add sugar, aginomotor, soya sauce, also add some cornflour mixed in water to thicken the sauce.Now, add the black vinegar and a few drops of sesame oil right in the end.Stewed egg plant is ready to serve.
Recipe By: Executive Chef Kenny HuiYunyan Szechwan Restaurant (Fusion Oriental)
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