Spicy Eggplant Stir-Fry
This recipe makes 6 servings
Ingredients
- 5 Asian eggplants, (about 2 lbs/1 kg total)
- 1 tsp salt
- 2 tbsp vegetable oil
- 6 large cloves garlic, minced
- 1 small onion, sliced
- Eggplant Sauce:
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice wine or dry white vermouth
- 1 tbsp rice vinegar
- 1 tsp Asian chili paste
- 2 green onions, thinly sliced
- 1/2 sweet yellow pepper or red pepper, diced
Preparation
Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with sa< let stand for 1 hour. Pat dry.
In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes.
Eggplant Sauce:
Meanwhile, in bowl, whisk together soy sauce, sesame oil, rice wine, rice vinegar and chili paste; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and yellow pepper.
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