Today I would like to share my family's favourite vegetable recipe. This recipe was inspired by the famous Hainanese Chee Meng Chicken Rice's crispy eggplant dish. This time I managed to snap a few pictures while preparing the dish.
4-5 eggplants medium size and cut about 1 in long (as in picture)
7-8 long beans and cut about 1 in long
2 tablespoon of peanut
2-3 tablespoon of dried anchovies
1-2 medium size carrot and cut julienne
1 big red onion, thinly sliced
2-3 garlic, thinly sliced
1 inch of ginger, thinly sliced
1-2 bird eye chillied, thinly sliced (can used 1 red chilli too)
Coat the eggplant with cornflour
Fried the eggplant until golden brown
Fried all the vegetables for 3-5 minutes and kept aside
Fried the peanuts and dried anchovies until crunchy and kept aside
Sauted the onion, garlic, chilli and ginger until golden brown and soft. Add 2-3 tablespoon of oyster sauce.
Mixed all the vegetables, peanuts, dried anchovies and seasoned with a dash or two fish sauce.
Served with chicken rice or steam rice.