My garden brings all the boys to the yard . . .
. . . and they're like, "Do you have Swiss Chard?"
I've harvested several eggplants and a couple green peppers. They became a yummy schezuan style eggplant dish. Super easy and super yum!
Eggplant Schez-style
2-3 medium Asian style eggplant, sliced
1/2 medium onion, sliced
1 green pepper, chopped
2-3 cloves or garlic, pressed
1/2 carrot, sliced thinly
Other veggies such as zucchini, red pepper, mushrooms, etc.
Cooking oil of choice (I used a little sesame oil and veg oil)
3-4 spring onions, chopped
Sauce:
1/4 cup veggie broth
4 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon raw sugar
1 tablespoon chili sauce
1/4 tsp ginger
1 clove garlic, pressed
Dash or two of pepper
1 tablespoon cornstarch
Mix sauce ingredients and set aside. In a wok or large frying pan saute onions until translucent, add the pressed garlic and saute for another minute or two. Add green pepper, carrots, eggplant, and any other veggies you are using. Saute for 5-10 minutes until the eggplant is tender or to your liking. Give sauce another good mixing and then pour over veggies. Heat and stir until sauce is thick and coats the veggies. Serve over rice and top with chopped spring onions.
I've harvested several eggplants and a couple green peppers. They became a yummy schezuan style eggplant dish. Super easy and super yum!
Eggplant Schez-style
2-3 medium Asian style eggplant, sliced
1/2 medium onion, sliced
1 green pepper, chopped
2-3 cloves or garlic, pressed
1/2 carrot, sliced thinly
Other veggies such as zucchini, red pepper, mushrooms, etc.
Cooking oil of choice (I used a little sesame oil and veg oil)
3-4 spring onions, chopped
Sauce:
1/4 cup veggie broth
4 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon raw sugar
1 tablespoon chili sauce
1/4 tsp ginger
1 clove garlic, pressed
Dash or two of pepper
1 tablespoon cornstarch
Mix sauce ingredients and set aside. In a wok or large frying pan saute onions until translucent, add the pressed garlic and saute for another minute or two. Add green pepper, carrots, eggplant, and any other veggies you are using. Saute for 5-10 minutes until the eggplant is tender or to your liking. Give sauce another good mixing and then pour over veggies. Heat and stir until sauce is thick and coats the veggies. Serve over rice and top with chopped spring onions.