Like any good wife (what a terrible cliché), I try really hard to make vegetables different and appetising. Unfortunately he is a little old for me to try to encourage him with smiley carrot faces and cabbage hair! But I do on occasion try to incorporate flavours he does like, especially chilli. Those flavours are the inspiration for my Chinese Aubergine.
Chinese Aubergine1 large Aubergine (Brinjal) cut into 1" dice
20ml Chinese Chilli Bean Sauce
15ml Sweet Soya
100g Tatsoi
1 bunch Spring Onions finely sliced
Garlic and Ginger chopped
In your wok heat a little oil and fry off the garlic and the ginger.
Add the brinjal and fry until it starts to brown.
Add the chilli bean sauce, the soya and a splash of water and cook until just done.
Stir in the tatsoi and allow to wilt.
Just before serving add the spring onions and stir through.
Works well with steamed with rice.
Rosemary Gough
3 comments:
LOL@ cabbage hair. So your husband eats this dish? That sounds like a feat in itself. I'll have to try this for my non-veggie eating friends.
Clever - and aubergine is always a good vegetable to start with because it is kind of meaty... My husband on the other hand probably loves vegetables even more than I do!!
Nikki - He said it wasn't bad for vegetables. I on the other hand loved it.
Jeanne - Lucky you, makes cooking easier when they eat their vegetables.
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