Brinjal (or eggplant or aubergine) with soy sauce

Here is a good vegetarian dish that is simple and delicious.

Using the delicious brinjal, otherwise known as eggplant or aubergine.

Its a common ingredient in Asian cooking, and can be an addition to the dish or the star of it.

Brinjal in Soya Sauce

2 long brinjals, firm and not soft and wrinkled, wash and cut into 2 inch pieces and cut again those pieces into half

6 shiitake mushrooms, halved

3 peppers or capsicums sliced

5 cloves garlic, finely chopped

1 inch ginger, julienned and then chopped finely

2 scallions, cut 4 inches from root part, reserve green leaves for garnish

2 bird's eye chillies, halved

Rub half teaspoon salt on the cut brinjals. Put them on a plate and steam them for 12 minutes. Remove from the steamer. Set aside.

Sauce ingredients:

The brand of Shao Hsing that I use

2 Tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

2 tablespoon vinegar

2 tablespoon brown sugar

1 tablespoon Shao Hsing wine

1/2 teaspoon salt

Cornflour slurry: 2 teaspoons cornstarch and 4 tablespoon water

Heat 3 tbsps oil in a wok and saute the chillies, followed by the ginger and garlic. Cook for about 30 seconds. Add the mushrooms, peppers and sliced scallions. Toss about ingredients for 1 minute. Add the brinjal and the sauce ingredients. Toss about in the wok and let it cook for 2 minutes. Stir the cornflour slurry and pour over the brinjal mixture. Keep tossing and stirring as the sauce will thicken and coat the brinjal and vegetables. Finally, drizzle in 1 teaspoon of sesame oil. Mix well. Remove from heat and serve with rice.