Featured Pinch Tips Video
- 1 lb
- small 'japanese' eggplants
- 1/2 c
- chili pepper, your favorite, chopped
- 2 clove
- garlic, crushed & roughly chopped
- 3/4 c
- 1/4 c
- dark soy sauce
- 1 Tbsp
1Cut 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.
2Add 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.
3Stir 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.