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Main Ingredients | Long Brinjals, Mushroom |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 0-5 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 4 medium long brinjals
- 12-15 mushrooms
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 2 spring onions with greens
- 1 large onion, cut into cubes
- 3 tablespoons red chilli sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon dark soy sauce
- ½ cup vegetable stock
- Salt to taste
- 1 tablespoon vinegar
- 1 tablespoon cornstarch
- 4-5 fresh coriander leaves
Method
- Heat sufficient oil in a wok. Quarter the brinjals and cut into small cubes and deep-fry in the hot oil.
- Halve the smaller mushrooms and quarter the bigger ones and put them into a bowl.
- When the brinjal pieces are done, drain them on absorbent paper.
- Heat 1 tbsp oil in a non-stick pan, add garlic and saute.
- Slice spring onion bulbs diagonally and cut the greens into big pieces.
- When garlic turns a light golden, add spring onion bulbs and saute for 1 minute.
- Add mushrooms and onion cubes and mix well. Stir-fry for 2-3 minutes.
- Add red chilli sauce, tomato ketchup and dark soy sauce and mix.
- Add vegetable stock. You can add water if you do not have stock. Mix well and cook for 1 minute.
- Add fried brinjals and a little salt and cook for 2-3 minutes. Add vinegar and mix well.
- Mix cornstarch with ¼ cup water. Chop coriander leaves and add to the pan. Add spring onion greens and 1½ tsps cornstarch water and mix well.
- Transfer into a serving dish and serve hot.
Nutrition Info
Calories | 714 |
Carbohydrates | 44.4 |
Protein | 12.3 |
Fat | 52.7 |
Other Fiber | 20.1 gm |
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