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
Ingredients:
- one purple brinjal (chopped in bite size)
- 1 tablespoon sugar
- 2Â tablespoon dark soya sauce
- 2 tablespoon
saltcooking 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
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
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
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.
Vickie: Great, I hope you like it. 🙂
I like to add some dried shrimps into our brinjal dish. Love this! 🙂
BabySumo: Dried shrimp can almost go with any vege dish isn’t it?
Looks good. Usually I would just steam and ulam with sambal belacan.
suituapui: can’t go wrong with sambal!
I love eggplant too! In dips, baked in the oven, pan fried – it’s all good.
Monica: so that’s your preferred way of calling it!
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!
purple non toxic marker pen, all good
immature: LOL
Mark: good question, I think you can’t do it too hot as to burn the skin?
Some say deep fry it first. I’ve yet to try.
Mark: yah, thinly sliced and deep fried is another method.
my favourite brinjal recipe is brinjal yong tau foo 😀
Sean: can’t fault that!
Thanks for the recipe KY. Will try it soon. But perhaps 2 tablespoons of salt is a bit too much?
Yin: haha corrected, that was a mistake.
I like your “leong choy yat tong” menu…nothing like a home-cooked meal eh? 😉
eatwhateatwhere: you’re right!
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!
Matthew Warren: thumbs up.
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
Z: yeah it’s the best wok, got it from Suanie, one of my best friends. 😉
I never cook brinjal because my hubby & daughter will not eating it & it’s hard to cook, it tend to be absorb oil >_<
Choi Yen: that’s why you use good oil! 😀