Brinjal and Bok Choy in Blackbean Sauce
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 28001 times
Tease and appease your taste buds with this Chinese black bean sauce. Brinjal, bok choy and black bean together make this a very traditional Chinese combination. Use your own combination of vegetables if you are not a brinjal lover.
- Sprinkle the brinjal strips with a little salt and cornflour and deep-fry them in hot oil till they crisp and golden brown in colour. Drain on an absorbent paper and keep aside.
- Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the bok choy and salt sauté on a medium flame for 2 minutes.
- Add the brinjal, prepared sauce, ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Serve immediately.
Nutrient values per serving
|Vitamin A||1019.6 mcg|
|Vitamin B1||0.5 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||3.5 mg|
|Vitamin C||36.7 mg|
|Folic Acid||90.8 mcg|
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