- Trio ginger/garlic/spring onions
- Oil
- 100ish grams of beef mince
Vegies
- one smallish/medium sized eggplant in one inch cubes
- one zucchini in one inch cubes
- can water chestnuts, drained
Sauce (mix up ready to go)
- 125 mls chicken stock
- 125 mls chicken master stock (or just use normal chicken stock)
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- 2 tablespoons CHILI BEAN IN SOYA OIL
- 1 tablespoon Chinese vinegar
- Cornflour slurry to thicken
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1) heat wok, add oil, add trio, fry for ten seconds, add beef mince as
crumbled as possible. Let it fry for a bit until it's mostly brown,
and then start tossing it about a bit to make sure it's all done.
2) Add vegies and stirfry for a few minutes, tossing around. Add sauce
and bring to boil with lid on. Maybe 5 minutes? Then take lid off and
check it out. Eggplant should be mostly done, so stir it around a bit
more to release more water from the sauce and finalise cooking.
Eggplant should be in cubes still, not turned into mush. (I have
learnt a lot about cooking eggplants LOL)
3) Add slurry, stifry until it's thick and done, put in serving plate.
I had fresh chopped spring onion greens on top, but I think a drizzle
of toasted sesame oil would be the perfect trick. Chesh also suggested
toasted sesame seeds instead of oil.
--
Sarah P
Posts
2 comments:
See... I was thinking of photos of the food:-)
Yeah, nice idea, but I accidentally ran the batteries flat while sucking Sunday's off the camera!
And besides, it was brown and goopy with fried rice.
Not the prettiest of photos even if I had been able to take it!
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