Wouldn't that photo collage look better with a pic of the finished dish? Well, yes it probably would but I was too busy eating to take one. Trust me, it was delish! The kids can't get enough of those enoki mushrooms. Go figure!
Beijing-style Braised Eggplant
Ingredients: (NB this feeds all 6 of us)
4 large eggplants
vegetable oil for frying
3 tbsps light soy sauce
1 tbsp sliced spring onions
1 tbsp fresh, young ginger, grated
2 cloves garlic, sliced
2 tbsps cornflour dissolved in 4 tbsps water
2 handfuls of snow peas, sliced
1 handful of enoki mushrooms
Cut the eggplant into circles, score the slices and then cut into fingers.
Deep fry the eggplant until golden and drain well.
Combine the soy sauce, ginger, garlic, spring onions, cornstarch and water.
Cook sauce in a hot wok until the ginger and garlic are fragrant. That only takes a minute or so.
Add the eggplant, snow peas and enoki mushrooms and stir fry until hot and the snow peas are nice and green. That only takes 2-3 minutes.
Served with plenty of steamed rice to soak up that yummy sauce.
The recipe I first made this from suggests adding a tsp of salt but I think that makes it too salty. Mr Duyvken always thinks I undersalt things so if it doesn't seem seasoned enough that might be why!
The lovely Rachel from Two Windmills asked for the pie recipe from the other day, I'll post it soon!


Tuli said…
Man! That sounds YUMMY. I think I'll be fixing this some time this week.

That sounds delicious! In fact all your meals sound delicious ..... if it didn't involve a trans-globe swim , I'd drop in one night in the hopes of getting some supper !
Anonymous said…
Thanks so much for linking to me. I love eggplant and will have to try that recipe. Can't wait to see the pie one. BTW I often forget to take pictures of the meal plated up for blogging recipes. I just get too eager to eat....
eurolush said…
That's it. I'm coming for dinner.
seed said…

How do you find the time ?

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