Simple dish to go with steamed rice. Taste sweet and sour, just like any other chinese sweet and sour dish but this is totally meat-free. Healthy and delicious.
I'm using "sweet Palermo" which is the sweetest pointed pepper that looks like a giant chilli. Available in red, orange, yellow and green in color. Taste and texture similar to capsicum.
Ingredients: (serves 2 -3 pax)
1 pc Brinjal (big size around 200g)
1/2 Egg - beaten
1 pc Tomato - cut
1/2 pc Sweet Palermo / Capsicum - cut
1 clove Garlic - finely minced
Corn Starch for coating
Oil for frying
For soaking :
1 tbsp White Vinegar / apple cider vinegar
Pinch of Salt
250ml Water
Seasoning sauce: (mix together)
1 1/2 tsp Light Soy Sauce
1 1/2 tsp Black Vinegar
2 tsp Oyster Sauce
1/2 tsp Dark Soy Sauce
1 tsp Sugar
Dash of White Pepper
50ml Water
1/2 tsp Corn Starch
Step by Step :
1. Prepare a big bowl of water mix with white vinegar & salt. Soaking brinjal in vinegar will prevent the skin from turning brown during frying process.
2. Cut brinjal into lengthwise wedges about 3.5cm length. Throw them into vinegar water & let it soak for 2 mins. (Do not soak more than 5 mins). Remove brinjal & discard the vinegar water.
3. Mix beaten egg with brinjal to slightly coat all the surface areas. Then coat every piece with corn starch flour.
4. Ready wok with hot oil and fry brinjal till golden on all sides. Strain away excess oil & set aside.
5. Heat up pan with some oil. Saute garlic till fragrant, then add in tomatoes. Toss for about 1 minute, then add in sweet palermo / capsicum. Toss for about 1 minute.
6. Pour in seasoning sauce mixture and keep stirring. Once you see bubbling, quickly add in fried brinjal and toss to coat them evenly with the sauce. By now, the sauce should have thickens. Turns off the heat and dish up immediately.
7. Ready to serve.
Happy Cooking.
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