This is a very simple stirfry dish again. I was cracking my head to think of how else I can cook my eggplants and I thought why not stirfry them with my can of Chinese BBQ sauce. My brain can barely function after work and after sitting in a traffic jam on the Detroit-Windsor border. As simple as my dishes look, I actually still have to think about how to cut the vegetables, what to use to accompany the dishes, what sauce to use, etc. Anyway, Chinese BBQ sauce or sha cha jiang is a dipping sauce for Taiwanese hotpot dish. It is a bunch of blended spices soaked in oil. Some are spicy too.
- Chinese eggplants, sliced at an angle
- Cili padi or hot peppers, sliced thinly
- Chinese BBQ Sauce (sha cha jiang)
- Heat generous amount of oil in a wok. Eggplants use a lot of oil initially to be cooked, so if there’s too much oil for you after the eggplants are soft/cooked, simply remove the excess oil with a spoon.
- Add in the sliced eggplants and pepper in the wok and cook over medium heat until the eggplants are soft and translucent.
- Add a few teaspoons of the Chinese BBQ sauce to the eggplants and season with a pinch of salt and sugar.
Preparation & cooking time: 15 minutes
P/S: It took about 45 minutes for me to make this dish, the sweetpea dish and the seaweed soup I’ve posted prior to this.