(Braised Egg­plant)

Oi Vietnam - - Contents -

De­li­cious and veg­e­tar­ian-friendly (if you use soy sauce in­stead of fish sauce) egg­plant in clay­pot

Egg­plant can get a bad rap. Some peo­ple find it mushy while oth­ers may find it stringy or even taste­less. But if it's pre­pared well, egg­plant can be an ex­tremely sat­is­fy­ing meat sub­sti­tute and, when joined with steamed rice, a few toma­toes and fresh herbs, the per­fect sum­mer meal.

Gar­nish with scal­lions and pep­per. Clay pot egg­plant is of­ten served as an ap­pe­tizer or as a veg­e­tar­ian main dish. You can re­place the soy

sauce with fish sauce if you like.

With an eye for vis­ual beauty as well as a dis­cern­ing palate,Ngoc Tran has un­der­taken to col­lect and present Easy To Cook: 40 De­li­cious Viet­namese Dishes As Listed By CNN.Ngoc has per­son­ally trav­eled around her na­tive Viet­nam in search of the most out­stand­ing va­ri­ety of ev­ery recipe fea­tured in her book. Find her book at all Phuong Nam book­stores( nhasach­phuong­ or on Kin­dle at Ama­zon

6 Put the egg­plant into the clay pot, cover, re­duce heat to medi­um­low and sim­mer for 20’ un­til soft.

5 Add the egg­plant, salt, oys­ter sauce, soy sauce, sugar, pep­per, and sea­son­ing. Gen­tly stir-fry for 10’.

4 Add sliced shal­lots and gar­lic, stir un­til the mix­ture is caramelized.

3 Cook the sugar un­til it caramelizes, add cook­ing oil.

1 Cut egg­plant up into 5cm-long pieces. Wash in salted wa­ter.

2 Pre­heat non-stick pan, add sugar.

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