Sticky Eggplant and Chinese Greens Stirfry

I am a sucker for any kind of Asian style recipes (my favourite is Laksa ) so when I saw a recipe for sticky eggplant stirfry, I knew this was something I was destined to make. Whats your favourite Asian dish?

It only took about 20 minutes to make and was perfectly sweet with a kick of chili (optional, of course) and was the perfect early dinner for Jackson and I after a HUGE week of packing up boxes. 

Jackson also got these amazing bowls for his birthday from his Mum, I couldn’t hide my eyes lighting up when I saw them (oops..). I have been obsessesed with this colour for a while now and have already ordered some artwork this colour for our new place.. but more on that when it comes. 

Sticky Eggplant and Chinese Greens Stirfry     serves 4 (we had leftovers for lunch) 

We also felt like we needed a dose of greens (I swear they heal me?!) so this was loaded with Chinese Broccoli and green beans. You can add/remove whatever your heart desires in this recipe, I just reccomend roasting the eggplant with my sticky sauce (Recipe below – click continue reading). 

Ingredients: 400gms hokkien noodles, 1 large eggplant diced, 1 bunch chinese broccoli, handful of green beans, 1 onions, 2cm grated ginger, 1 chili, some diced spring onion for garnishing, 2 tbsp hoisin suce, 2 tbsp kechup manis, 1 tbsp sesame oil (for frying onion) and 2 tbsp a dark soy sauce/stirfry sauce of your choice. I used a vegetarian version of oyster sauce. 

Directions: 

1. Dice your eggplant and coat in some sesame oil, the hoisin sauce and kechup manis. Bake in the oven at 200 deg for 10-13 minutes.
2. In a fry pan over medium heat, fry the onion for 2-3 minutes in the sesame oil untill fragrant. Add your ginger, chinese broccoli and beans and cool untill tender. 
3. In a separate pot, cover the hokkien noodles with boiling water, cover and let sit for 3-4 minutes. 
4. Once noodles have cooked, vegetables are tender and eggplant is cooked combine over heat, add the vegetarian stirfry sauce/oyster sauce and mix until combined.
5. Serve in bowls and garnish with chilli and spring onion (I put sesame seeds ontop top!) Enjoy 

Stir frys are so cutomizable and a great way to load up your meal with veggies. It is a cheaper option for dinner, especially if vermicelli or ramen noodles are used (Ramen is next on my to do list – Jacko has been bugging me to make Ramen for weeks)

What do you love to add to your stir fry’s?

Bec x