Chinese style Eggplant & Veg Stir fry..

We had a bit of a garden clean out yesterday & ended up with heaps of small Eggplant fruit so decided to use up as many as I can in one go...

Chinese style Eggplant & Veg Stir fry..
- 2-3Tbsp of Rice bran oil (or oil of choice)
-300g or 1 Medium Japanese/Lebanese Eggplant, chopped into 3cm long chunky pieces
- ½ a small head off Broccoli, chopped into small trees
- Handful of green beans sliced in ½
- 3 shallots, sliced with greens tips reserved for garnish
- 2 orange chillies, seeds removed then chopped finely for garnish
- dessert spoon of chopped/crushed garlic
- 2cm  piece of ginger, grated/chopped (or about 1 heaped tsp of jar ginger)

- 1Tbsp of Ketjap manis (adds sweetness)
- 1Tbsp Soy sauce
- 1Tbsp Oyster sauce
- 1½ Tbsp White Chinese cooking wine
- 1tsp of Sesame oil
Mix Sesame oil, sauces & wine together in small bowl/cup

Make certain that all ingredients are prepared beforehand as wok cooking happens fairly Quickly...

-Heat Wok until hot then add oil 
-Add Eggplant once oil is hot & stir fry for 2 minutes
-Add garlic, chilli & ginger, cook for 1 minute stirring the whole time
-Add in vegetables & toss

-After cooking for a minute add in sauce mix & continue to toss the veg cooking for a few more minutes then serve...

Sorry about the steamy finished shot.. 
Hope you enjoy it as much as we did if you try it...

Have a great one...
: )»

Thai green Curried Prawns & veggies...

I posted one of  B☼'s Thai curry paste recipes On Simple Savings & got the taste for one...
So while B☼ was at Ju Juitsu with the Moo I threw some ready prepared goodies into the wok & cook her up a quick Green Prawn Curry...

Ingredients...

250g pealed green prawns
½ red Capsicum, diced
Large handful of green Beans, chopped in half
1 medium Lebanese eggplant, diced
1 med Carrot, sliced thinly
1 stalk of lemongrass, 5 cm section of Galangal & 3 shallot whites, Whizzed in blender
1 Kaffir Lime leaf, torn
½ jar of Green Thai Curry paste
1 dessert spoons of minced Garlic
1Tbsp fish sauce
1-1½ cups of Coconut milk
1tsp of crushed Chilli paste

Heat Wok then fry Curry paste & Garlic for 2 minutes.. Add prawns & cook for a minute.. Then add veggies, Lemongrass, Galangal, lime leaf & Shallots, stir for a minute or 2 then add Coconut milk & Fish sauce.. Simmer for a few more minutes then serve...

I sprinkled some crunchy fried onions on just to finish it off...


Have a great one...

: )»

Shade cloth Window blinds...

Just a post to show how we screened out the Summer sun from our bedroom for some SS peoples...

We get the harsh afternoon sun hit our bedroom every day during summer so to stop the room heating up to much I installed some Semi permanent Shade cloth blinds... All bits, except for the Shade cloth, are from fly screens we have saved from the tip...
   1st a bit of fly screen "track" was screwed into place at the top & bottom of each window making sure that the track on each all 3 windows was level...

 To stop little beasties from making nests in the track bits of the plastic right angle screen joiner were inserted to block the ends... These were made by cutting the plastic joiners curved ends off... Prettier ends could of been made but I find these fill the gap nice & snugly...
 The Shade cloth is a piece of 90% (block out) that we purchased from the scraps box at Bunnings for about ½ the retail price... Was a while ago so forget how much exactly... I found the best way to cut it to stop it fraying is to use a hot Soldering Iron as it fuses the fibres together... Probably best to do outside as I think the fumes would  be rather toxic...


The shade cloth is held in place just using the normal fly screen "spline"...  It makes it easier to take the cloth out during winter to allow for the afternoon sun to warm up our bedroom then putting it back in place for Summer...

HTH
Have a great one all.....

: )»