Serves: 4 persons
Cooking time: about 20 minutes Preparation Time: 30 minutes
Ingredients
- 3 cups sliced eggplant
- 1 cup diced green bell peppers
- ½ cup diced onions
- 1 tablespoon chopped ginger
- 2 tablespoons Ching’s Secret Dark Soy Sauce
- 2 tablespoons Ching’s Secret Red Chilli Sauce
- 1 tablespoon corn flour mixed with ½ cup of water.
- ¼ cup chopped spring onion leaves
- Salt to taste (caution, as soy sauce and Chinese chili sauce contains salt)
- 1 tablespoon Vegetable/Sunflower oil
Method
Heat oil in a frying pan, add chopped ginger, diced onions and diced green bell peppers. Sauté until it turns light golden brown.
Add eggplant and simmer it covered until half cooked.
Add the corn flour mixture, red chilli sauce, soy sauce and salt to taste. Simmer it covered until eggplant is cooked.
Add chopped spring onions leaves. Serve hot with Vegetarian Chinese Fried Rice.
Filed under: International Cooking | Tagged: Chinese, Eggplant, food, indian, International Cooking
Archana, nice job. I am glad that you decided to put together your culinary skills on this site.
I tried the eggplant in ginger and soy sauce and it turned out really nice though I think adding a little bit of lemon will make it more tasty. Also, if it is the only main dish then the measure is not enough for 4 people.
Keep the receipies flowing in:-)
[...] This dish can be meal of its own or can be eaten with any of the Asian sauces for example Eggplant with ginger and soy sauce [...]