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stir fry

Stir Fried Chilly Eggplant (辣椒茄子)

I don’t know about you, but I love to eat eggplant only if it is cooked with chilly. When we were young, my mom often cooked eggplant. Only once in a while we had it with chilly, because dad doesn’t eat chilly at all. When she did cook, the eggplant plate would always be emptied in an instant. It was very tasty and delicious. I guess, any food cooked with chilly will always turn out delicious. The way she cooked it was to first fry the eggplant till it was soft then stir fried them with chilly. Nowadays as we are more health conscious, we try to avoid fatty things and usually cook with less oil. Softening the eggplant by steaming it is another way we adopt right away. Here is my eggplant dish!

What you need: bay leaves. One or two long eggplants, 2 tomatoes, 2 cloves of garlic, 2 shallots and 2 slices of blue ginger/galangal. Cut them all in slices. Chilly paste as much as you like. I used my own home made chilly paste. Or you can just forgo the chilly all together.

This is how you prepare the dish: in the pre-heat wok, fry the garlic, onion and galangal and bay leaves till fragrance or slightly brown. Add the chilly paste and tomatoes. Stir fry them till the tomato becomes juice like. Add sugar and salt to your taste. Keep stir fry it for ten to fifteen minutes and it slightly dries up. Then add the pre-steamed eggplants in. Mix them well and stir fry for another few minutes more till it all blend well. Alternatively, if you do not like eggplant, you may use prawns or fish. Similarly, stir fried them with chilly and tomatoes the same way. But remember to fry prawns/fish first. I hope you like my chilly eggplant dish. Enjoy!

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Stir Fry Assorted vegetables with Chicken (雜菜炒雞絲)

I think every culture beliefs in the benefit of vegetables and the more varieties the better the benefits are. Westerner prepares their vegetables in the form of salad. The Indonesian has gado gado (assorted vegetables), in which assorted steamed vegetables mixed with peanut sauce. The Chinese has their own way of preparing them and one way is to stir fry the assorted vegetables.

I had a stir-fried vegetables with chicken last week. Any preferred vegies with or without meat will do. For this dish, I used cauliflower, carrots, snow peas and I added chicken for extra flavor.

1. Cut the chicken into thin slices and marinate it with soy sauce and corn starch for few minutes. This would give the chicken flavor as well as retain the moisture during cooking.
2. Then cut the vegetables and mince the garlic.

In pre-heat wok with two table spoons of oil, fry the garlic till slightly brown. Add the chicken and fry it for a minute, then add all the vegetables in. At last add a table-spoon of the oyster sauce, wine (optional) and mix well.

This dish is called “chop Suey” which literally means mixed small bits of everything. There are lots of way preparing it and no right or wrong way of doing it. It just depends on our taste buds. We can use light soya sauce instead or dash of salt. Try it and let me know which is better. 🙂

Bon appetit and Happy Saturday.

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