Yield: 1 servings
|1 medium||Eggplant; peeled, sliced and cut into 1/2 \" wide by 2 \" long pieces|
|2 \N||Stalks celery; thinly sliced on the diagonal, (I leave this out as I dislike celery)|
|1 medium||Onion; peeled, cut into thin slices and separated into rings|
|1 medium||Red bell pepper; seeds & ribs removed, julienned|
|1 tablespoon||Fresh garlic; minced|
|3 \N||Scallions; both white & green parts - chopped|
|1 tablespoon||Finely chopped fresh green chilli pepper|
|1 tablespoon||Sesame oil; (I don't like the flavour of sesame oil, so I omit this)|
|2 tablespoons||Rice vinegar|
|½ teaspoon||Salt; to taste|
|½ teaspoon||Fennel seeds; (optional)|
|2 tablespoons||Sesame seeds for garnish; lightly browned in a dry skillet over medium heat|
Sprinkle eggplant with salt, toss, place in a colander for 30 mins to drain. Rinse with cold water, drain & set aside.
Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add garlic, scallins and green chilli pepper, and stir fry for 15 secs.
Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2 minutes.
Add red pepper, stir fry for 30 secs.
Add the remaining sauce ingredients, stir to mix and heat through.
Cover wok (with wok cover) for 30 ecs to 1 minute (till you smell the fragrance of the vegies).
Transfer to serving dish. Garnish with sesame seeds.
Posted to EAT-LF Digest by "K Lim" <koombana_TheGreat@...> on Sep 1, 1998, converted by MM_Buster v2.0l.