Ingredients
- 400 gm Pak choi or possibly curly kale or possibly spinach leaves
- 200 gm Eggplant
- Â Â 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
Description
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…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter