1 red bell pepper, halved and cut into squares around size of thumbnail
1 eggplant, halved and cut into squares around size of thumbnail
4 stalks of xiao bai cai, cut into 1 cm pieces
1 1/2 tablespoon of cooking oil, I use sunflower oil
1/4 teaspoon turmeric powder (optional)
1/4 cup apple cider vinegar
2 1/2 tablespoon molasses sugar
1/2 cup water
Salt to taste
Swirl the oil around the frying pan, making sure the bottom of it is evely coated. If not, add more oil.
Heat the oil over medium-low heat.
Add red bell pepper and leave it on pan for around 5 minutes. Make sure that the red bell pepper does not brown. If you start to hear sizziling sound, stir the bell peppers.
Add the eggplant.
Cover the frying pan with a transparent lid, preferably and let the vegetables sit for around 3 minutes. As usual, make sure both vegetables does not brown. Stir if it is going to.
Remove the lid, add the turmeric powder, apple cider vinegar, molasses sugar and water and let it sit for 2 minutes.
Turn the heat to medium.
Add the xiao bai cai and salt. Saute the vegetables till xiao bai cai looks cooked. This usually takes around 3-4 minutes.
If you want this dish to have more aroma, feel free to add any of the aromatics, garlic, onions or ginger. Just let them sit in the pan till you could smell an aroma before adding any of the vegetables.
This recipe is adapted from the chinese version of sweet and sour vegetables/pork. They usually use white vinegar, so feel free to experiment with different types of vinegar.
Tumeric powder is optional. Chinese, at least Singaporean Chinese, hardly use turmeric powder for stir-frying. I just add it in for its colour and health benefits.
Traditionally, corn starch will be added to produce the sticky sauce. If you like your sauce to be sticky and you don’t mind eating this dubious-looking object, feel free to add it or any of its substitute, such as flour and arrowroot powder.