Spicy Eggplant Stir-Fry
Servings: 4 to 6
Ingredients:
-
5 Asian eggplants (about 2 lbs/1 kg total)
1 tsp (5 mL) salt
2 tbsp (25 mL) vegetable oil
6 large cloves garlic, minced
1 small onion, sliced
Eggplant Sauce:
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) rice wine or dry white vermouth
1 tbsp (15 mL) rice vinegar
1 tsp (5 mL) asian chili paste
2 green onions, thinly sliced
Half sweet yellow 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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