(Low-FODMAP, Gluten-free, Vegan)
SERVES:2-4 COOKS IN: 15 MINUTES DIFFICULTY: 4/10
INGREDIENTS:
4 Asian eggplants, chopped
2 Thai red chili, chopped
2 Garlic cloves, roughly ground
1 tbsp Ginger, julienned
4 tbsp Soy sauce(Glutenfree)
½ cup Water
1 tbsp Sugar
3 tbsp Oil
METHOD:
Heat oil in wok, Add chili, ginger and garlic cloves and fry for 30 seconds. Remove chili and set aside.
Add eggplant and gently stir-fry. When eggplants have soaked up all of the oil, add 1 tbsp of the water. Keep adding water, a tbsp at a time until eggplants are soft and you have used half of the water.
Stir in the dark soy and sugar. Stir well, cover with lid and cook for 1 minute. Uncover, the liquid should have been absorbed. Return chili to wok, toss well and serve hot with cooked white rice.
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