Small pea-like aubergines are popular in Thailand. They are often used in curries, but the larger, thin Chinese variety is also often used. Here they are stir-fried with beancurd in a vegetarian dish.
If using large aubergines, trim and cut them into
Heat a wok or large frying pan over high heat until it is hot. Add
Turn the mixture onto a warm platter and serve at once.
© 2001 Ken Hom. All rights reserved.