Brinjal is one of my favorite fruit/vegetable (whatever you want to call it), and today I want to share with you a quick and simple way of preparing this all time favorite – fried brinjal Chinese style, with ingredients that you most likely already have in your kitchen pantry.

brinjal, dark soya sauce, sugar, mini bell pepper, garlic, pepper
brinjal, dark soya sauce, sugar, mini bell pepper, garlic, pepper

Ingredients:

  • one purple brinjal (chopped in bite size)
  • 1 tablespoon sugar
  • 2 tablespoon dark soya sauce
  • 2 tablespoon salt cooking oil
  • 1/2 cup water
  • a pinch of salt
  • a pinch of pepper
  • small bell pepper (optional)
  • 1/2 bulb of garlic, peeled and cut

this fry brinjal dish is done within 5 minutes
this fry brinjal dish is done within 5 minutes

Cooking instructions:

  • heat up frying pan and oil
  • put in garlic & miniature bell pepper, fry till fragrant
  • add brinjal, fry for a minute
  • add water, sugar, dark soya sauce
  • cover frying pan and let it steam for a couple minutes
  • add salt & pepper to taste
  • serve while hot

vege, fish and soup makes for a complete meal
vege, fish and soup makes for a complete meal

My main purpose penning this entry is so that I can refer to this when I want to re-create this dish in the future. Eat well and start cooking!

KY cooks – Chinese Style Fried Brinjal
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26 thoughts on “KY cooks – Chinese Style Fried Brinjal

  • March 16, 2016 at 5:36 pm
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    KY, I never try to cooked it just stir fried but Szechuan style. Will try your recipe for it seem easy and ingredient easy to get.

    Reply
    • March 17, 2016 at 9:35 am
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      Vickie: Great, I hope you like it. 🙂

      Reply
  • March 16, 2016 at 6:45 pm
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    I like to add some dried shrimps into our brinjal dish. Love this! 🙂

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    • March 17, 2016 at 9:35 am
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      BabySumo: Dried shrimp can almost go with any vege dish isn’t it?

      Reply
  • March 17, 2016 at 7:39 am
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    Looks good. Usually I would just steam and ulam with sambal belacan.

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    • March 17, 2016 at 9:36 am
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      suituapui: can’t go wrong with sambal!

      Reply
  • March 17, 2016 at 7:47 am
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    I love eggplant too! In dips, baked in the oven, pan fried – it’s all good.

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    • March 17, 2016 at 9:36 am
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      Monica: so that’s your preferred way of calling it!

      Reply
  • March 17, 2016 at 3:40 pm
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    Chef KY, any idea how to maintain the purple hue of the brinjal even after cooking it? Some restaurants really maintain that. I’ve tried asking but they politely showed me their middle finger!

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    • March 18, 2016 at 5:51 am
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      purple non toxic marker pen, all good

      Reply
    • March 21, 2016 at 10:39 am
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      Mark: good question, I think you can’t do it too hot as to burn the skin?

      Reply
      • March 22, 2016 at 3:11 pm
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        Some say deep fry it first. I’ve yet to try.

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        • March 22, 2016 at 5:28 pm
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          Mark: yah, thinly sliced and deep fried is another method.

          Reply
    • March 21, 2016 at 10:39 am
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      Sean: can’t fault that!

      Reply
  • March 18, 2016 at 11:21 am
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    Thanks for the recipe KY. Will try it soon. But perhaps 2 tablespoons of salt is a bit too much?

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    • March 21, 2016 at 10:40 am
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      Yin: haha corrected, that was a mistake.

      Reply
    • March 21, 2016 at 10:40 am
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      eatwhateatwhere: you’re right!

      Reply
  • March 18, 2016 at 7:44 pm
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    Thanks for the idea! This looks like a great recipe that you could really vary according to taste or dietary requirements. I might add some protein, or try some extra veggies. Delicious!

    Reply
    • March 21, 2016 at 10:40 am
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      Matthew Warren: thumbs up.

      Reply
  • March 19, 2016 at 7:00 am
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    Looks like a nice simple recipe for brinjal. I have to try that one day

    I have a greenpan wok like that too. I like using it and really easy to clean up

    Reply
    • March 21, 2016 at 10:41 am
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      Z: yeah it’s the best wok, got it from Suanie, one of my best friends. 😉

      Reply
  • March 22, 2016 at 1:23 pm
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    I never cook brinjal because my hubby & daughter will not eating it & it’s hard to cook, it tend to be absorb oil >_<

    Reply
    • March 22, 2016 at 5:28 pm
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      Choi Yen: that’s why you use good oil! 😀

      Reply

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