Lahpet Thoke Hin (tangy Pickled Tea Leaf Eggplant Stir Fry)

Lahpet Thoke Hin, also known as Tangy Pickled Tea Leaf Eggplant Stir Fry, is a popular dish in Burmese Chinese cuisine. This flavorful stir fry combines tangy pickled tea leaves with tender eggplant, creating a delicious and unique dish.

Vegetarian Vegan Main Course Burmese Chinese Burmese Cuisine Chinese Cuisine Stir Fry Eggplant
Lahpet Thoke Hin (tangy Pickled Tea Leaf Eggplant Stir Fry)

Ingredients

  • 1 large eggplant, diced
  • 1/4 cup pickled tea leaves
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a pan over medium heat.
  2. Add the minced garlic and sliced onion, and sauté until the onion is translucent.
  3. Add the diced eggplant and cook until it becomes tender.
  4. Stir in the pickled tea leaves, soy sauce, sugar, and salt. Cook for an additional 2-3 minutes.
  5. Remove from heat and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
5g
Fat
10g

Supplies

Frying pan Spatula Knife Cutting board

Tools

Stove

Serving suggestions

Serve the Lahpet Thoke Hin with steamed rice for a complete meal.

Tips & tricks

For a spicier version, add some chopped red chilies to the stir fry.

Cost

$10