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Chinese Greens And Eggplant In Spicy Sauce Recipe

by Global Cookbook

Ingredients

400 gm Pak choi or possibly curly kale or possibly spinach leaves 200 gm Eggplant Salt to taste 200 gm Yellow capsicums 1 x Recipe spicy sauce 50 gm Spring onion, minced 20 ml Oil 25 ml Vegetable oil 10 ml Sesame oil

5 gm Ginger, julienned 10 gm Garlic, minced 15 ml Dark soya sauce 10 ml Hoisin sauce, (Chinese barbecue sauce) 10 gm Warm bean paste, (a mix of salted soya bean, chillies, sugar, garlic and sesame oil) 8 ml Chinese malt vinegar 70 ml Vegetable stock 5 gm Cornstarch

Directions

1. To prepare the spicy sauce: HEAT oil and sesame oil. Saute/fry ginger and garlic for two min. Add in dark soya sauce, hoisin sauce, warm bean paste and vinegar. Saute/fry for one minute. Add in vegetable stock and bring it to a boil. Mix cornstarch in a little water to a smooth paste and add in to the pan. Stir well and simmer until the sauce is thick.
2. Dice the eggplant, blanch in salted water and cold. Cut the capsicum lengthwise. Trim the spinach leaves. If using curly kale, blanch them.
3. Heat oil in a frying pan. Add in the eggplant and yellow capsicum slices, stir-fry till almost done. Add in trimmed spinach leaves and fry well.
4. Add in the minced spring onion. Saute/fry for two min. Add in the prepared spicy sauce and cook for half a minute. Adjust seasoning. Serve warm with steamed rice or possibly sesame buns.
5. NOTES : (Stir-fried vegetables in a tongue tingling sauce)

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