have been doing more vegetarian dishes and had an eggplant to use so i boiled then stirfried in strips with a pack of yves asian "meat" and a few heads of baby bok choy in the wok. threw in some garlic chili sauce and a bit of soy sauce and fish sauce.
pretty good although the flavour from the yves asian "meat" was a bit overly ginger-tasting. and i don't mind ginger but it added a little more sweetness than i like for eggplant.
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