Yen Can Cook ~ Feng Wei Brinjal (Vegetarian)

This is the best brinjal recipe that I’ve tried and it really scores well in terms of texture and flavour. It really got my appetite kicking in full gear and tempted me to go for one piece after another when I photographed these photos.

This dish is named Feng Wei Qie Zi, literally translated at “Flavours Brinjal”, a Shandong cuisine, or more commonly known in Chinese as Lu Cuisine (鲁菜), is one of the Eight Culinary Traditions of Chinese cuisine. It’s a dish with crunchy sliced brinjal with sour sweet (or spicy) coating, which is not only goes well with rice but also great pairing for drinking session *yumseng! *cheers!

 

Ingredients (Serve: 3-4)

2 long brinjals

100g cornstarch

3 cloves garlic, minced

Spring onion/coriander, chopped

Sesame seeds

Cooking oil for frying

Sauce

2 tablespoons soy sauce

3 tablespoons vinegar

2 tablespoons sugar

1 tablespoon oyster sauce

A pinch of salt

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Step 1: Quarter the brinjal lengthwise, cut out the seeds part then slices into about 0.5cm thickness slices. 

Step 2: Place the sliced brinjal into a large bowl, spray some water on them then add in 1/3 of the cornstarch and toss to coat, repeat this step 3 times with all the cornstarch until the slices are uniformly coated. 

Step 3: Heat up enough oil for frying in a wok, deep fry the brinjal slices with high heat (Step 2) until golden brown and crunchy. Transfer out the brinjal from the wok, drain and set aside.

Step 4: In a bowl, mix to combine all ingredients for sauce. Set aside.

Step 5: In the same wok, leave some oil to saute the minced garlic till fragrant, add in sauce mixture (Step 4), cook and bring to boil until the sauce has thicken up. Add in the deep fried brinjal (Step 3), sesame seeds and chopped spring onion, toss until mixed well and sauce is coated evenly on brinjal. 

Note: For spicy version, add in chopped dried chilies to saute together with the garlic.

Step 6: Serve.

 

HAPPY COOKING!  #stayhealthy #staysafe