Keeping my promise to do a post on Eggplant stir fry . I’m Sure many of you might be wondering why so many foreign meals, thing is most of us cook the quick and convenient- yam and stew, Eba , Egusi, Okra and good old rice! While there’s nothing wrong with those dishes, I will in fact share their recipes but my aim right now is to do a quick fix by adding certain varieties to our menu lest we start sprouting yam and Eba 🙂 .
These meals are only foreign to us because apart from green leafy veggies we view carrots and cabbage as neither Ibo or Yoruba but these vegetables are farmed here in Nigeria, most of them grow in Jos, Plateau state. I sha agree their seeds were brought here by foreigners but they are here to stay so apart from salad, coleslaw and fried rice lets do exploits with these vegetables and add healthy varieties to our meal times.
I’m also aware most of us are career people and very very busy, I’ll share a trick l learnt that ensures I cook one major meal per week, have variety all week and still had time to do other things. As much as I love to cook, I assure you, I don’t cook everyday! That will be post for another day, today’s post is Eggplant stir fry :-D.
Eggplant is like a huge purple garden egg but can’t be eaten like one. Eggplants can’t be eaten raw, you either cook, fry or grill them in different creative ways. In this particular recipe I combined it with Chinese cabbage and other vegetables such as carrots, green pepper and runner beans.
Stir fry is popular among the Chinese and it’s simply frying vegetables while stirring them the whole time hence the name stir fry. I learnt this from a cousin as far back as 1999 when she was studying in the Uk, since then l have formed different versions of it and today I’ll be sharing my Eggplant and Chinese cabbage version.
All you need :
2 Medium sized egg plants (washed and cubed)
A medium sized Chinese cabbage ( peel leaves off before washing then cut in large chunks so they don’t disappear when added to the sauce)
5 Medium carrots (washed and sliced in slants)
1 large green pepper (washed and cut in squares)
A handful of runner beans ( washed and cut)
1 small atarodo ( for redness- washed and cut in squares)
Half a tin of baby corn
Half a tin of mushroom (cut into two)
5 medium chicken fillets (you can use regular turkey or chicken cut in small chunks)
A handful of shrimps
2 bulbs fresh pepper
2 medium sized onions
1 small bulb of garlic
2 double Knorr cubes
1/2 teaspoon of thyme
1/2 teaspoon of black pepper (or Cameroon pepper)
1 tablespoon Soy Sauce
1 Cooking spoon vegetable oil
For the grilled potato:
1 Kilo fresh Irish potato
1 tablespoon butter
Cut up your meat and set aside. In a blender combine the 2 pepper bulbs, 1 onion and garlic then blend. Use half this mixture to marinade the washed chicken, add 1 cube of Knorr , a pinch of thyme then set aside. You can leave it for as long as you want but try to make it at least 45 minutes before you need to start cooking.
Wash and cut up all your vegetables. Here what they should look like;
Over medium heat start boiling the chicken in the Wok you intend using for the stir fry. You can add salt to the meat at this point but don’t add water, allow it boil with its own water. Cover the chicken and allow to boil for 20 minutes, add water only if the one the meat produces dries up.
Once the meat is cooked pour it out along with its stock. Then heat a cooking spoon of oil in the Wok, add the runner beans and l medium sliced onions. A pinch of salt, a pinch of thyme then stir.
After 3 minutes add the carrots and eggplant, continue to stir for 2 minutes. Add the shrimps and stir. Add the remaining ground pepper and onion mixture and Soy sauce and stir. Add the mushroom, baby corn and Chinese Cabbage and stir for 2 minutes then stir in the chicken and stock.
Add the spring onions, green pepper and atarodo, stir.Taste for salt, l assure you it will be tasteless because all the vegetables would have absorbed the salt added earlier. Add the remaining Knorr cubes stir properly for a minute before adding salt to your taste. Stir then allow the seasoning mix well for another minute then turn off the heat.
Now for the grilled potatoes:
Scrub your potatoes clean, do not peel off the skin since most of its nutrients lie there. Cut into small portions, in a pot add just enough water to cover the potatoes, add a pinch of salt , a pinch of thyme and put on fire. As soon as it boils turn off the heat. Pour so you can drain it completely of water.
Add 1 tablespoon of butter to the potato while its still hot, a pinch of Cameroon pepper and a pinch of salt, combine quickly so the heat from the potato melts it.
Cover your grilling pan with foil and transfer the potato.
Grill on one side for 10-15 minutes depending on how hot the grill is then turn the potatoes onto another side and grill until golden brown.
Now sit back relax and enjoy the meal you’ve worked hard for!
You have today, Thursday and Friday to shop for this recipe. Make it your Sunday special this coming weekend! 🙂