Tuesday, March 27, 2012

Stir-Fried Long Bean And Eggplant

This is a simple dish and uses commonly found ingredients. The magic lies with the dried shrimps which
adds a fourth dimension to the dish !

Ingredients:( for 2 persons)
2 tbsp dried shrimps, soaked and drained
1/2 tsp diced garlic
40g minced pork
80g long beans, cut into 3cm length
100g eggplant, cut into 3cm length wedges

1/2 tsp fermented soya bean paste (豆酱)
1/2 tbsp light soy sauce
1/4 tsp sugar (please adjust to your taste)
60g -70g water

1)  Heat up oil in a wok, fry dried shrimps until crispy. Dish up and leave for later use.

2) Quick-fry or par-fry  (see note below) long beans and eggplant in a deep oil frying  pan for 1 minute. Dish and drain.

3) Leave some oil  in the frying pan, fry garlic until fragrant, add in ingredients (2) and seasoning continue to stir-fry at high heat until well mixed. Cover with lid and simmer for 5 minutes.

4) Add crispy dried shrimps and mix well. Dish up and serve.

Note: a) par-fry means you need enough oil to cover the ingredients and cook for very short time just  partially cooked.
 b) Also means run ingredients in hot oil.

1 comment:

  1. Hi Veronica, this look delicious and tempting. Something new to me I have not try egg plant cook with long beans. I'm sure it taste delicious with the dried shrimps and soya bean paste.

    Have a nice day.