Spicy Eggplant Stir-Fry Spicy Eggplant Stir-Fry

[migration] empty title 303 Image by: [migration] empty title 303 Author: Canadian Living

  • Portion size 6 servings


Eggplant Sauce:


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 salt; 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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Spicy Eggplant Stir-Fry