Tease and appease your taste buds with this Chinese black bean sauce. Brinjal, pakchoi and black bean together make this a very traditional Chinese combination. Use your own combination of vegetables if you are not a brinjal lover.
Dust the brinjal strips with a little salt and cornflour and deep fry them in hot oil till they crisp and golden brown. Drain on absorbent paper and keep aside.
Heat 1 teaspoon of oil in another pan and stir fry the onions, garlic and celery over a high flame for a few minutes.
Add the pakchoi and sauté for 2 to 3 minutes.
Add the brinjal and salt and mix well.
Add the sauce mixture, mix well and bring to a boil.
Serve immediately.
Recipe Notes
Blackbean sauce is a proprietory sauce that is available at most leading provision stores.