Saturday, May 19, 2007

Simple Stir-Fried Petai with Eggplant

What is Petai? Petai is stink bean or twisted cluster bean which had pungent odor but have special healthy function. It is usually cooked with strong flavour food like garlic or sambal. In this recipe, I used fried crispy soy bean or soy bean paste with chilli. You can use vegetarian sambal chilli, if desired. To neutralize the pungent odor, eggplant or brinjal is the answer to it!

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

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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