chinese egg plant stir fry

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Photo: Chinese egg plant stir fry , a recipe I came across in the telly where a Chinese chef prepared this dish with chicken powder and cooking wine as ingredients . I have substituted chicken powder with chicken stock cube and omitted the cooking wine . tweaked the recipe to suit our times . so I guess my version must be a bit different in taste from the original version but not to complain at all . I did take note of one thing , every time I post a recipe with egg plant the number of likes the post gets is just in single digits . Well , I am not ready to give up as this local produce is a staple through out our country in all regions and things have changed from the way we eat to think about food . Even if it's a simple family gathering or a grand celebration in any corner of the globe , we Indians are sure to find the egg plant in the menu adding to every moment of it ... Isn't it ????

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

Chinese egg plant stir fry , a recipe I came across in the telly where a Chinese chef prepared this dish with chicken powder and cooking wine as ingredients . I have substituted chicken powder with chicken stock cube and omitted the cookin…g wine . tweaked the recipe to suit our times . so I guess my version must be a bit different in taste from the original version but not to complain at all . I did take note of one thing , every time I post a recipe with egg plant the number of likes the post gets is just in single digits . Well , I am not ready to give up as this local produce is a staple through out our country in all regions and things have changed from the way we eat to think about food . Even if it’s a simple family gathering or a grand celebration in any corner of the globe , we Indians are sure to find the egg plant in the menu adding to every moment of it … Isn’t it ????

Chinese egg plant stir fry

Ingredients

Ingredients
Quantity
Big violet egg plants2 cut into finger size long pieces
Dry red chillies6 to 8
Vinegar1 1/2 tablespoon + 1/4 teaspoon
Sugar1 tablespoon + 1 /2 teaspoon
Oilto deep fry + 1 teaspoon
Ginger1 /2 inch piece cut into thin strips
Garlic flakes3 cut into thin strips
Spring onion1 teaspoon chopped + 1 teaspoon chopped to garnish
Cooking wine3 teaspoons ( optional – I , myself didn’t use it )
Chicken or vegetable stock1 cup
Saltto taste
Chicken or vegetable stock powder1/2 cube
Light Soya sauce1 teaspoon
Corn flour1 1/2 teaspoon diluted in 1/4 cup water


Method

  1. Marinate dry red chillies in 1 1/2 tablespoon of vinegar for an hour . Add 1 tablespoon of sugar and grind to a smooth paste . Heat oil to deep fry .
  2. Deep fry the egg plant fingers to a golden brown colour and crisp . Drain and set aside .
  3. Heat 1 teaspoon of oil in a non – stick wok . Add the ginger , garlic strips and chopped spring onion 1 teaspoon and toss well for 20 seconds .
  4. Add the red chilli vinegar paste and stir fry for 30 seconds . Pour cooking wine over ( optional ) along with one cup of the chicken stock .
  5. Bring to boil , add the fried egg plant strips , sugar 1/2 teaspoon ,the chicken or vegetable stock cube and light soya sauce . Cook for two minutes in low flame .
  6. Taste and adjust seasoning as we have not added salt yet but be careful with salt as the chicken or vegetable stock cube and soya sauce contain a lot of salt .
  7. Pour the diluted corn flour and let the gravy thicken and stick to the egg plant strips . Garnish with chopped spring onion and serve hot as a side dish .

Notes 

  1. Vegetarians can stick on to vegetable stock and vegetable stock cube for the vegetarian version .