From Healthy Asian
Vegetarian Dishes, Periplus, 2003.
Most of the work for this recipe was in the preparation for
the cooking itself took little time.
The sauce was made first. This was simply a matter of
combining all of the ingredients: soy sauce, rice wine, sugar, vinegar, salt and sesame oil.
The vegetables were prepared leaving the eggplants last so
that they didn’t colour. Garlic was chopped. Ginger was chopped (less than the
recipe called for). Spring onions were sliced finely. A tablespoon of chilli
paste was got ready as well as a little water. The eggplants, the long variety,
were halved and then cut into sections.
The wok was heated up with a little oil in it and the
eggplant, the garlic and the ginger added and stir fried until the eggplant
began to soften up. Then the spring onions and chilli paste were added and
cooked for a couple more minutes.
At this stage the sauce was added and mixed in, then the
water, and it was all covered and, on a low heat, cooked for a few minutes more.
It was then ready to serve.
As usual when I try to cook Asian meals I don’t quite get
the flavours right. I measure everything out carefully (except the ginger which
always seems to be too much) and yet it never quite works. And so I have to get
an expert friend to taste and adjust the flavours. Then I end up with a tasty meal.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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