{"id":2773,"date":"2012-06-02T13:03:48","date_gmt":"2012-06-02T05:03:48","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2773"},"modified":"2013-05-02T11:57:26","modified_gmt":"2013-05-02T03:57:26","slug":"asian-stir-fried-brinjals","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2773","title":{"rendered":"Asian Stir-Fried Brinjals"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Asian Stir Fried Brinjals 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/06\/Asian-Stir-Fried-Brinjals-2.jpg\" width=\"650\" height=\"455\" \/><\/p>\n<p style=\"text-align: justify;\">A brinjal is a type of plant in many disguises, simply because it can also be called an eggplant (English\/American), an aubergine (European), a melongene or a guinea squash. Asians usually identify them as brinjals, which in turn usually refers to the longer, slimmer breed.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Where I work at now, there is a staff canteen which serves up huge quantities of vegetables and meat for employees. 10 out of 10 times that it served stir-fried brinjals would I eat them. I&#8217;ve been thinking about trying to cook this dish at home myself, given that I&#8217;ve never really had a chance to do so when the guy is around &#8211; for some strange reasons, he doesn&#8217;t fancy this plant at all. He admitted to the deprivation that I&#8217;ve been subjected to all these years and wished me all the best.<\/p>\n<p style=\"text-align: justify;\">Perhaps, this is also a good time for me to try cooking all sorts of things that he doesn&#8217;t eat, while he&#8217;s not around. I should go stock up on my supply of garlic soon.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Oil: 3 tbsp<\/li>\n<li style=\"text-align: justify;\">Brinjal: 800g, stalk removed, sliced (1-cm thick)<\/li>\n<li style=\"text-align: justify;\">Red chilli: 3, finely chopped<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Dark soy sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Oyster sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Lee Kum Kee chilli bean sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">White vinegar: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Shaoxing wine: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Water: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Coriander: roughly chopped<\/li>\n<li style=\"text-align: justify;\">Cornflour mixture: 3 tsp cornflour + 1\/2 cup water<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Heat oil in wok. Fry brinjals till a bit browned.<\/li>\n<li style=\"text-align: justify;\">Add chillies into wok. Leave to cook for 1min.<\/li>\n<li style=\"text-align: justify;\">Stir in all the sauces, vinegar, wine, sugar and sesame oil.<\/li>\n<li style=\"text-align: justify;\">Add water. Leave to boil on low heat for 10 mins.<\/li>\n<li style=\"text-align: justify;\">Stir in 3\/4 of coriander and cornflour mixture.<\/li>\n<li style=\"text-align: justify;\">Leave to cook for another 10 &#8211; 15 mins on low heat till brinjals are completely softened.<\/li>\n<li style=\"text-align: justify;\">Garnish with the rest of the coriander to serve.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/06\/Asian-Stir-Fried-Brinjals.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2775 alignleft\" title=\"Asian Stir Fried Brinjals\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/06\/Asian-Stir-Fried-Brinjals.jpg\" width=\"650\" height=\"447\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/06\/Asian-Stir-Fried-Brinjals.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/06\/Asian-Stir-Fried-Brinjals-300x206.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p style=\"text-align: justify;\"><strong><em>Trick<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The brinjals have to be left to cook for long enough so as to soften the flesh. This in turn allows the flesh to absorb the sauces more easily.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating<\/em>:<\/strong><br \/>\n\ud83d\ude08 \ud83d\ude08 \ud83d\ude08 \ud83d\ude08<\/p>\n<p><em><strong>Serving<\/strong>:<\/em><br \/>\n4 &#8211; 5 persons as side dish<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2773\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>A brinjal is a type of plant in many disguises, simply because it can also be called an eggplant (English\/American), an aubergine (European), a melongene or a guinea squash. Asians usually identify them as brinjals, which in turn usually refers &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2773\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,33],"tags":[298,226],"class_list":["post-2773","post","type-post","status-publish","format-standard","hentry","category-chinese","category-vegetables","tag-brinjal","tag-stir-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2773"}],"version-history":[{"count":17,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2773\/revisions"}],"predecessor-version":[{"id":5097,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2773\/revisions\/5097"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}