I’m pretty proud of my eggplant and golden capsicum stir fry with jazzed up tvp (soaked unflavoured larger pieces in salt water, squeezed them out, blitzed in processor, cooked up in a highly flavoured sauce).
I added too much of my fiery chilli paste tho and between that and the excess sodium I’m sure the outer layer of my lips and palate will be gone by tomorrow morning. Sure is restaurant quality though. A bit greasy and moreish
Oh that’s a good idea. It’s been on my to buy list for ages. I did add some brown sugar to the mix, will definitely try a different vinegar too next time.
I’m pretty proud of my eggplant and golden capsicum stir fry with jazzed up tvp (soaked unflavoured larger pieces in salt water, squeezed them out, blitzed in processor, cooked up in a highly flavoured sauce).
I added too much of my fiery chilli paste tho and between that and the excess sodium I’m sure the outer layer of my lips and palate will be gone by tomorrow morning. Sure is restaurant quality though. A bit greasy and moreish
Black rice vinegar is good for cutting down the heat. I find that upping the sweetness and acidity can mellow out some heat.
Looks good though, for sure.
Oh that’s a good idea. It’s been on my to buy list for ages. I did add some brown sugar to the mix, will definitely try a different vinegar too next time.
I love spicy hot food, but my eastern European heritage shows up quick when too much heat is involved.
Usually I eat out pickled or sauerkraut, but really acid and sweet take care of the heat.