Ingredients with Measurements:
- 1 cup of chopped cassod tree leaves
- 1 medium-sized eggplant, sliced into thin rounds
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large frying pan
Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the minced garlic and sliced onion to the pan and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced eggplant to the pan and stir-fry for 3-4 minutes until it starts to soften.
4. Add the chopped cassod tree leaves to the pan and stir-fry for another 2-3 minutes until they wilt.
5. In a small bowl, mix together the soy sauce, sugar, salt, and pepper.
6. Pour the soy sauce mixture over the stir-fry and stir to combine.
7. Continue to stir-fry for another 2-3 minutes until the vegetables are cooked through and the sauce has thickened.
8. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Cassod tree leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with any other neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced bell peppers or mushrooms to the stir-fry for extra flavor and texture.
- Use tofu or tempeh instead of eggplant for a vegetarian or vegan version of the dish.
- Add a splash of rice vinegar or lime juice to the soy sauce mixture for a tangy twist.
Tips and Tricks:
- Make sure to slice the eggplant into thin rounds to ensure even cooking.
- Stir-fry the vegetables in batches if your pan is not large enough to avoid overcrowding.
- Adjust the seasoning to your liking by adding more salt, pepper, or sugar as needed.
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 microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the stir-fry in a bowl with a side of rice and garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve the stir-fry with steamed rice or noodles.
Suggested Side Dishes:
- Steamed broccoli or bok choy
Troubleshooting Advice:
- If the stir-fry is too dry, add a splash of water or vegetable broth to the pan to create more sauce.
Food Safety Advice:
- Make sure to wash the cassod tree leaves and eggplant thoroughly before using them in the recipe.
Food History:
- Cassod tree leaves are a popular ingredient in Filipino cuisine and are often used in soups and stews.
Flavor Profiles:
- This stir-fry is savory, slightly sweet, and has a hint of umami from the soy sauce.
Serving Suggestions:
- Serve the stir-fry as a main dish for a quick and easy weeknight meal.
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Region: Thai