Slice 1 large onion
2 red chillies and 2 spring onions
chop 1 eggplant into bit sized pieces
Cook in the wok with a little oil
When softened add
2tbs dark soy
2tbs Shao Xiang Wine
1 tsp white vinegar
Toss in some baby spinach leaf just before serving (approx. one handful per person)
Serve on rice and dress with cashews
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