Spicy Chopped Chili Cold Dressed Eggplant
Long eggplant is steamed until tender, then cooled and smothered in a punchy sauce of pan-fried chopped chilies, garlic and ginger that clings to every soft strand.
Instructions
- 1
Wash the tender long eggplants, cut off both ends, and then cut them into thick strips. Place the eggplant in a steamer basket and steam until cooked. Steam until a chopstick can easily penetrate, then remove and let cool. Eggplants should not be steamed for too long, as overcooking will result in a poor texture.
- 2
Wash the green peppers and then chop them into small pieces.
- 3
Chop the garlic and ginger into fine pieces.
- 4
Pour oil into the wok, add green peppers, ginger, and garlic, and stir-fry on high heat until fragrant and spicy.
- 5
Add soy sauce and stir-fry over low heat until it becomes a sauce.
- 6
Pour the stir-fried sauce over the steamed eggplant.
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Ingredients
Main Ingredients
- Long eggplant300g
- Garlic1 head
- Green pepper30g
- Ginger1 small piece
Seasonings
- oil5g
- Soy sauce3 tsp