vietnamese braised eggplant

Stir it around so other sides get browned for another minutes or more. Add the green onions and let cook for another 30 seconds until wilted, but still bright green. Continue cooking, stirring every 2-3 minutes to ensure your eggplant is evenly cooked through. 1 tsp sugar. This site uses Akismet to reduce spam. Like the dry frying of the eggplant. […] Adapted from: http://userealbutter.com/2013/10/09/vietnamese-braised-eggplant-recipe/ […], , , powered by 2 tbsps fish sauce Kath – wow, I’m jealous! Add 1/2 tsp chili flakes, black pepper (a pinch of so if using), and more soy sauce to taste. Add the eggplant and stir-fry until tender, about 2 minutes. 1/2 medium onion, finely diced (~1/3 cup), 3 Japanese eggplants, tops trimmed, sliced into diagonal half moons, 1/4 cup (60 mL) soy sauce or Golden Mountain Soy Seasoning (add 1 tbsp at a time in case your soy sauce is saltier than mine). If you find too much burning to the bottom or sticking, use a splash of water to deglaze the bottom. Good luck! haha, looks delicious. Utter gorgeousness despite the disappointments you found – thank you for sharing so much beauty so foreign to this city girl! Stir in the fish sauce and the sugar until the sugar dissolves. Your email address will not be published. The remaining water should cook out. This time I cooked it alongside Vietnamese braised tofu (a veganized version of thịt kho). Driving our usual routes, I exchanged texts with a friend who was driving the other usual routes and we were both reporting the same: brown, dead, done. I do think it’s worth getting the Chinese cooking wine rather than mirin – they have different flavors. It's savoury, tender and is comforting with soy sauce as its main flavour component to complement the neutral eggplant flavour. Abbe – it’s great for meaty and dense mushrooms too! Welcome to my food blog. Return the pan to the flame and heat the vegetable oil on high until hot. Cook until all eggplant has turned brown and is evenly tender and cooked through. Just add the eggplant to the hot pan and let it sit for a minute or so until it begins to brown and wilt. :( 1/4 cup unsweetened coconut milk, stirred Thanks for visiting, reading, and enabling my obsession with food and photography. Thanks for the dry-fry tip. Will mirin be OK for Chinese cooking wine or is it the same thing? 3) I thought the comment thing was just me trying from my phone that day.

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