Ingredients (4 servings)
| Egg plant |
5 (500g) |
| Asparagus |
6 (150g) |
| Oil (for deep-frying) |
As needed |
| Garlic |
1 block |
| Japanese leek |
10cm |
| Sesame oil |
1/2 Tbsp |
| S&B Oriental Curry Powder |
1/2 Tbsp |
| Salt |
1/2 tsp |
| Hot water |
30ml |
| Soy sauce |
1 tsp |
Directions
- Cut off the stems of the eggplants, and cut each eggplant into 6 pieces lengthwise. Cut each asparagus in half.
- Heat the deep-frying oil to 150°C to 160°C and fry the vegetables briefly.
(Put the eggplants in heated oil for 2 minutes and the asparaguses for 1 minute. Take them out of the oil at the same time and drain the oil.)
- Crush the garlic. Roughly mince the Japanese leek.
- Heat the sesame oil and garlic in a frying pan over medium heat and stir-fry. Add the Japanese leek when the garlic becomes aromatic and lightly stir-fry. Add [2] and stir-fry for another minute.
- Sprinkle the curry powder in and stir-fry until it blends into the mixture.
- Add salt and the specified amount of hot water and stir-fry until the liquid boils off. Add soy sauce from the rim of the frying pan and stir-fry lightly.
