Stir fry egg plants with crispy prawn chilly sauce

Looks like now, we have a house full of cooks!  I am sure you have heard of the saying “Too many cooks spoil the soup” haha.  In our case that doesn’t apply.  Mum, my hubby and I cook and we all enjoy our food and the only person who does not cook is my son, Nick.  He came to visit yesterday and saw the eggplants on the kitchen table that my  god daughter, Cheryl and her hubby, Valen brought from Cameron Highlands. He turned and said to me, “Mum, I will show you a bachelor’s recipe, quick, easy, yummy and HOT!!”  He picked up the biggest eggplant and took out the jar of crispy prawn chilly sauce and started working on it.  Chop chop and fry?  I asked, "Is that it?" and he replied confidently, "Yes, that's it!".  How true, it takes him less than 30 mins to get the dish ready.  Nick asked all of us to taste but his Dad said he would rather not because it looked very spicy. So grandma and I tasted it and we were impressed….it tasted good! Ready to see what the bachelor’s recipe is all about? There you go! LOL!  

Stir fry egg plants with Tean's Gourmet crispy anchovies chili

Ingredients

1 large egg plant (sliced)

1 heaped table spoon crispy anchovies chili

Salt to taste

1 ts oil

Method

Heat oil in wok and fry egg plants till it is slight limp and brown.  Set aside.

Add crispy anchovies chili and fry till fragrant, add egg plant and stir fry till well mixed with chilly sauce.  Add salt to taste.  Wala!! Ready to serve.

Note: I recommend you use Tean's Gourmet crispy anchovies chili.  It is a product of Malaysia.  

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