Easy Recipe Finder
Recipe Feeder
Serves 2
Ingredients:
1 long slender purple eggplant
100gm of minced pork (marinate with 1tsp of light soy sauce and dash of pepper)
2 cloves of garlic, chopped
1 stalk of spring onion, cut into 2" length
4 Thai bird's eye chilies, diced
Cooking oil
Seasoning:
1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
200ml water
Garnishing:
Chopped spring onion
Steps:
1. Slice the eggplant lengthwise and soak in cold salt water for about 15 minutes. Drain and pat dry with kitchen towel. Set aside.
2. Heat up 3 tbsp of oil in a wok. Fry the eggplant until its flesh turn soft. Set aside.
3. With the balance oil, saute garlic till fragrant. Add the minced meat to stir fry for a while. Pour in the seasoning and bring to a boil. Stir in the eggplant. Leave it simmering for a while.
4. Add the chili and spring onion to mix well. Dish up, garnish with chopped spring onion and serve with hot rice.
Ingredients:
1 long slender purple eggplant
100gm of minced pork (marinate with 1tsp of light soy sauce and dash of pepper)
2 cloves of garlic, chopped
1 stalk of spring onion, cut into 2" length
4 Thai bird's eye chilies, diced
Cooking oil
Seasoning:
1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
200ml water
Garnishing:
Chopped spring onion
Steps:
1. Slice the eggplant lengthwise and soak in cold salt water for about 15 minutes. Drain and pat dry with kitchen towel. Set aside.
2. Heat up 3 tbsp of oil in a wok. Fry the eggplant until its flesh turn soft. Set aside.
3. With the balance oil, saute garlic till fragrant. Add the minced meat to stir fry for a while. Pour in the seasoning and bring to a boil. Stir in the eggplant. Leave it simmering for a while.
4. Add the chili and spring onion to mix well. Dish up, garnish with chopped spring onion and serve with hot rice.
