Eggplant cut 3/4".
1 Tblsp. each of garlic,
ginger and
fresh hot chili,or about 1 tsp.red chili flakes.
Stir fry veg's. for a few seconds than add eggplant and fry until it begins to soften-probably 3-4 minutes-
add 1/2 cup chix broth-
lower heat cover wok and simmer until eggplant is soft-maybe 5 minutes-uncover wok-raise heat and stir in
3-4 Tblsp brown bean sauce,or 2-3 if using black beans-stir and toss until mixture has thickened-
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