stir-fry eggplants

had some teochew muay lunch with friends at ye shanghai recently.

many dishes like braised belly pork etc, salted fish minced pork 咸鱼饼, chilled fish (eg mullet) i can already make.

was thinking to recreate other dishes like the spicy stir-fry eggplants, stir-fry bittergourd, & the chilli sting ray dishes.

for this evening on 12.10.2015, i tried the spicy stir-fry eggplants.

stir-fry eggplants

the process is similar to what i did for the wafu 和风 braised eggplant, only the sauce is different-

• cut 2 eggplants in halves, sliced diagonally then cut each halves into 4 pieces.
• fry cut chilli padi, sliced ginger, minced garlic in oil in pan, add the cut eggplants
• add 1 tbsp oyster sauce 1/2tbsp tomato sauce & 1 tsp fish sauce & 1cup water, add to pan, cover & reduce.

& that’s all there is to it, about 10 to 15mins.

stir-fry eggplants

the texture was perfect.

the diagonal cuts also allowed the eggplants to absorb the sauce fully & well infused.

stir-fry eggplants

the sauce though was not quite the flavour i was looking for. i will drop the tomato sauce the next time. maybe use light soy sauce with oyster sauce.

stir-fry eggplants

anyway need to experiment to get nearer the taste of the excellent egg plants we had at ye shanghai. 🙂

c.h.e.f andy