Eggplant Laos Style Recipes
EGGPLANT LAOS STYLE
Make and share this Eggplant Laos Style recipe from Food.com.
Provided by Member 610488
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes.
- Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.
- Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
Nutrition Facts : Calories 118.9, Fat 2.9, SaturatedFat 0.4, Sodium 193, Carbohydrate 22.3, Fiber 6.2, Sugar 14.8, Protein 4.8
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- Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.
- Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
- Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
- Now make the sauce by combining the Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
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- Put eggplants, chilli, and garlic directly over a flame until the skin burns and darken. It can done on the flame of a stove. But, please! If possible, do it over charcoal, this way you will have a smoked, complex and special flavour. (Attention! Chilli and garlic burn very fast!).
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