Preparation: 10 mins, Cooking time: 5 mins
Ingredients (serves 2-3)
° 200g petai, halved
° 150g eggplant, cut into match stick length
° 1 slice ginger or 1 clove garlic
° 1 tablespoon olive oil
° 1-2 tablespoons fried crispy soy bean or spicy bean paste, or to taste
° 2 tablespoons cooking rice wine
Method
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Add the petai and stir-fry briskly for a moment. Throw in the eggplant. Stir in the cooking rice wine, fried crispy soy bean and stir-fry briskly for 4-5 minutes or until eggplants is tender.
3. Transfer to a serving dish and serve immediately.
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