Vietnam-Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce - ..

[Guest guest]

Vietnam-Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce - .

..

1 1/2 teaspoons sugar

2 tablespoons distilled white vinegar

1 tablespoon fish sauce (nuoc mam)

2 large red chile peppers, seeded and shredded

2 pounds firm eggplants

3 tablespoons peanut oil

8 garlic cloves, crushed

1/4 cup shredded fresh Asian or regular basil

freshly ground white pepper to taste

 

Combine the sugar, vinegar, fish sauce and chiles in a small bowl. Set the sauce

aside.

Prick the eggplants with a fork. Grill over medium coals or hot gas flames,

turning until the flesh is soft and the skins charred, about 4 minutes. If using

an electric stove, place the eggplants directly on the burners. Remove to a rack

and allow to cool. Peel and discard the charred skin. Cut the eggplants into

strips, 2 1/2 inches long by 1/2 inch wide.

Heat the oil in a wok or large skillet until very hot. Add the garlic and

stir-fry for a few seconds. Add the eggplants and saute for 2 minutes. Add the

sauce and saute for 1 minute, tossing to coat the eggplants with the sauce. Add

the basil and remove from the heat.

Transfer to a warm serving platter. Sprinkle with white pepper and serve with

rice as part of a family meal.

Serves 4.

 

 

 

 

 

[Guest guest]

This sounds like something my family would love. Do you use the long,thin

Asian eggplant for this or the big fat ones? Maybe it doesn't matter so

much??

 

 

 

On Behalf

Of badmancanner

Saturday, June 07, 2008 8:23 AM

gourmet-recipes-from-around-the-world

Vietnam-Stir-Fried

Charred Eggplant With Spicy Sweet-Sour Sauce - ..

 

 

Vietnam-Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce - .

.

1 1/2 teaspoons sugar

2 tablespoons distilled white vinegar

1 tablespoon fish sauce (nuoc mam)

2 large red chile peppers, seeded and shredded

2 pounds firm eggplants

3 tablespoons peanut oil

8 garlic cloves, crushed

1/4 cup shredded fresh Asian or regular basil

freshly ground white pepper to taste

 

Combine the sugar, vinegar, fish sauce and chiles in a small bowl. Set the

sauce aside.

Prick the eggplants with a fork. Grill over medium coals or hot gas

flames, turning until the flesh is soft and the skins charred, about 4

minutes. If using an electric stove, place the eggplants directly on the

burners. Remove to a rack and allow to cool. Peel and discard the charred

skin. Cut the eggplants into strips, 2 1/2 inches long by 1/2 inch wide.

Heat the oil in a wok or large skillet until very hot. Add the garlic and

stir-fry for a few seconds. Add the eggplants and saute for 2 minutes. Add

the sauce and saute for 1 minute, tossing to coat the eggplants with the

sauce. Add the basil and remove from the heat.

Transfer to a warm serving platter. Sprinkle with white pepper and serve

with rice as part of a family meal.

Serves 4.

 

[Guest guest]

hello, I use the small asian ones, they have better flavor for this dish.

We wnjoy this dish.

Ryan

 

This sounds like something my family would love. Do you use the long,thin

Asian eggplant for this or the big fat ones? Maybe it doesn't matter so

much??

 

 

 

 

[Guest guest]

-

Kathleen Pelley

Saturday, June 07, 2008 11:43 AM

Re: Vietnam-Stir-Fried

Charred Eggplant With Spicy Sweet-Sour Sauce - ..

 

 

To make a vegetarian meal, what do you substitute for the fish

sauce? In the past, I have heard, regular soy sauce plus some kelp

meal, but that was Thai fish sauce. Are the fish sauces the same or

similar?

 

Kathleen

Eureka CA

 

Vietnam-Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce

 

> 1 1/2 teaspoons sugar

> 2 tablespoons distilled white vinegar

> 1 tablespoon fish sauce (nuoc mam)

> 2 large red chile peppers, seeded and shredded

> 2 pounds firm eggplants

> 3 tablespoons peanut oil

> 8 garlic cloves, crushed

> 1/4 cup shredded fresh Asian or regular basil

> freshly ground white pepper to taste

>

> Combine the sugar, vinegar, fish sauce and chiles in a small bowl.

Set the sauce aside. Prick the eggplants with a fork. Grill over

medium coals or hot gas flames, turning until the flesh is soft and

the skins charred, about 4 minutes. If using an electric stove, place

the eggplants directly on the burners. Remove to a rack and allow to

cool. Peel and discard the charred skin. Cut the eggplants into

strips, 2 1/2 inches long by 1/2 inch wide. Heat the oil in a wok or

large skillet until very hot. Add the garlic and stir-fry for a few

seconds. Add the eggplants and saute for 2 minutes. Add the sauce and

saute for 1 minute, tossing to coat the eggplants with the sauce. Add

the basil and remove from the heat. Transfer to a warm serving

platter. Sprinkle with white pepper and serve with rice as part of a

family meal.

 

 

 

 

 

 

 

 

 

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