Shanghai Eggplant

Beth Renzetti

By
@elmotoo

One of my favorite dishes!


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Comments:

Serves:

4

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
small 'japanese' eggplants
1/2 c
oil
1
chili pepper, your favorite, chopped
2 clove
garlic, crushed & roughly chopped
3/4 c
water
1/4 c
dark soy sauce
1 Tbsp
sugar

Directions Step-By-Step

1
Cut the eggplants into 2" pieces. Heat the oil in a wok until shimmering. Add the chili and garlic and cook for 20–30 seconds. Remove the chili and reserve.
2
Add the eggplant and gently stir-fry. When the eggplant has soaked up all of the oil, add 1TB of the water. Keep adding water, 1TB at a time, until the eggplant is soft and you have used around half of the water.
3
Stir in the dark soy sauce and sugar then add the remaining water. Cover with a lid and cook for 1 minute. Remove the lid; the liquid should be absorbed. Return the chili to the wok, toss for 30 seconds and serve.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian, Vegan, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #fast, #chinese, #shanghai