It is very easy, simple once you have got the Mui Choy dish ready. As the dish is tasty enough, you can used it to steam with other ingredients such as minced meat or tofu or perhaps to use it to fry another vegetable ‘Kailan’.
Steaming the eggplant takes only 10-12 minutes and the dish is ready to serve.
I like it served with rice or porridge.
Recipe adapted from Bo Bo Vegan You-tube Video with slight modifications
400 gm eggplant – washed and cut wedges
1 tbsp salt
5 cups water
some oil, cornstarch and dash of salt [optional]
some chopped Chinese celery or coriander [optional]
- Wash and cut eggplants into bite size cubes or wedges [own preference]. Soak them in salt water for 15 minutes. Drain in colander. This is to preserve the bright purple colour of the eggplant after steaming. Mix with some oil, cornstarch and salt if using.
- Prepare a steaming plate. Arrange eggplant on plate, top with fried mui choy.
- Steamed over medium high heat for 12 minutes. Removed and garnish with chopped coriander or Chinese celery.