Monday, September 06, 2010

Chilli Bean Eggplant and Charsui

Spicy, Sweet and Flavoursome. This is a simple dish that is great to make, leftovers are good in lunch, even the next dinner session. [more]

4 cloves of garlic - sliced
2 tablespoons of chilli bean sauce
2 tablespoons of oyster sauce
1 teaspoon of sugar
1/2 teaspoon of salt
Stock liquid
1 large eggplant, sliced and quartered
1 med char sui chopped 1cm cubes
1/2 onion sliced

In a hot wok, heat some oil and add the onion. stirfry until soften, add chillibean, oyster sugar, and salt. Stir on heat. add chopped charsui, stir and add eggplant, gently stir to combine. Then add stock, just under 1 cup. put a lid on the wok and reduce to a simmer, stir occassionally. Cook until eggplant is just softened.

you can go veggo and ignore the meat, or mince pork, just brown the pork with the sauce before adding the eggplant and stock.
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