Tuesday, February 17, 2009

Wok fired eggplant

This is a spicy dish that I unfortunately made inferno-hot. The recipe comes from Grace Young's book, The Breath of a Wok, which is beautiful if you ever are interested in stir-frying.

Basically it's steamed eggplant that is then stir fried with some chili and a basic stir fry sauce. I cut it in half as a main dish for one person, but forgot to cut the amount of chili in half. Fuego!

1 comment:

  1. they sell those packet sauces for "yu xiang qie zi" at the chinese super market. it's super easy to make and so yummy. not that spicy either.

    i never tried steaming the eggplants before stir frying it. i always have to put a lot of oil (eggplants eat up oil like no other) and usually have to stew it for a min, so it's not so hard. i like my egg plant soft.

    - S. Wang