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Toss eggplants, celery and peppers to the side of the pan to making room for the other ingredients.Īdd a drizzle more of oil ( about 12 tbsp) and add garlic, ginger, green onions and chilli, stir vigorously for about 2 minutes, then incorporate them into eggplant, bell pepper and celery.Īdd vinegar mixture, stirring frequently and allow excess water to evaporate, about 3 minutes. When I share a recipe, it is often my veggie spin on traditional dishes.Īlthough I do admire authenticity and always strive to always seek out authentic ingredients, I felt it was important to make the distinction.įresh eggplants sauted with garlic, ginger, chilli and seasoned with balsamic vinegar, soy sauce and sesame oil.Īdd eggplant, bell pepper and celery, sautee until soft, about 3 - 5 minutes.
When youre a veghead like me, Jamaican jerk chicken becomes jerk tempeh, London steak becomes tofu steak and meat-based stocks get replaced with vegetable.
Youre always hunting for exotic ingredients, interpreting foreign labels and travelling across town for family-run gems.īut being a vegetarian often prevents you from tasting a lot of authentic dishes. Hes an Asian food enthusiast with knowledge of both Chinese and Thai cuisine who I often turn to for food prep advice.Įxploring authentic cuisines in a multicultural city like Montreal is really exciting.
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