Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into bite-sized pieces
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small carrot, sliced
- 1/4 cup bagoong terong (fermented shrimp paste with eggplant)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the wok or frying pan over medium-high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the onion and garlic, and stir-fry for 1-2 minutes until fragrant.
3. Add the eggplant and stir-fry for 3-4 minutes until slightly softened.
4. Add the red and green bell peppers and carrot, and stir-fry for another 2-3 minutes until the vegetables are cooked but still slightly crunchy.
5. Add the bagoong terong and stir-fry for 1-2 minutes until the vegetables are coated with the sauce.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 8g
- Sodium: 780mg
- Total carbohydrates: 10g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of bell pepper or carrot that you prefer.
- If you can't find bagoong terong, you can use regular bagoong (fermented shrimp paste) instead.
Variations:
- You can add other vegetables such as green beans, snow peas, or cabbage.
- You can add meat such as chicken or pork for a non-vegetarian version.
Tips and tricks:
- Make sure to slice the vegetables into bite-sized pieces so that they cook evenly.
- Don't overcook the vegetables, as they should still be slightly crunchy.
- Taste the dish before adding salt, as the bagoong terong is already salty.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the vegetables are sticking to the pan, add a little more oil.
- If the dish is too salty, you can add a little sugar or honey to balance the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Cook the dish until the vegetables are cooked through to avoid any foodborne illnesses.
Food history:
- Bagoong terong is a popular condiment in Filipino cuisine, made by fermenting shrimp paste with eggplant.
Flavor profiles:
- Salty, umami, slightly sweet
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Philippine