Chinese or Japanese eggplant is one of my favorite stir-fry vegetable .I like my eggplants stir-fry with spicy sauce and seafood.The right way of cooking stir-fry Chinese/Japanese eggplants is to cook the eggplants in a wok of hot oil first before stir-fry with your favorite paste.If you think the cooked eggplant is too oily after cooked in the hot oil,then sieve it up and run it under water to removed the excess oil away!!Since I have some leftover clams,I toss it together with the cleaned shrimp.Viola!! I can eat a couple bowls of rice just with this dish!!
3 Chinese or Japanese eggplant,washed and cut
2 sleeves celery,washed and cut
10 large shrimps,peeled and cleaned
1 small onion,peeled and slice
2 tbsp sambal-belacan-paste
3-4 tbsp sambal-hei-bee or dried shrimp
2 tbsp sugar
1 tbsp tauchu(bean paste)
salt to taste
1/2 cup oil
1:Heat wok at medium high heat with oil.Toss in slice eggplant and cook in hot oil for 1 minute.Dish eggplant out from wok and run under water for 1 minute to wash away the excess oil.
2:Remove extra oil from wok.Use the same wok at medium heat,add in sambal-hei-bee-sambal-udang , tauchu and sambal-belacan-paste,mix well for 30 seconds.Then toss in ,clam and clean shrimp.Stir-fry for 30 seconds,then toss in cooked eggplant,celery,onion,sugar and salt together,mix well for 1 minute.
3:Check the seasoning.Dis out and serve warm with rice.
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