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Eggplant Stir Fry

March 22, 2017



2 Chinese medium eggplants
1 green onion, cut into 2 inch lengths
2 cups vegetable oil
1 clove garlic, finely chopped
2-3 tablespoons Ying's Stir Fry Sauce





1. First cut eggplant into 1 1/2 inch pieces. Slice each piece into three lengthwise and then cut each into three lengthwise again. They will become strips. 

2. Heat oil in a wok over medium high heat. When it's hot, add half of the eggplant strips. Deep fry for about 3 minutes or until eggplant become browned outside. Repeat with the rest of the eggplant. Drain.

3. Remove oil from wok, reserving about 1 teaspoon oil. Add garlic, green onion and stir for 30 seconds. Add Ying's Stir Fry Sauce. When it starts bubbling, add fried eggplant. Stir to coat.


Serve over rice.

Note: when frying eggplants, make sure oil is hot before adding them ( It should sizzle when adding eggplant). Otherwise eggplant soaks up too much oil and the dish will be greasy.

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