Stir-Fried Asian Eggplant

Lynette !

By
@breezermom

Posted for a cooking game where chefs travel the world by making and tasting recipes from other countries. This one is posted for China. From foodnetwork.


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Comments:

Serves:

3

Prep:

10 Min

Cook:

5 Min

Method:

Stir-Fry

Ingredients

4
asian eggplants (the long skinny type)
2 tsp
salt
water, to cover
1 Tbsp
oyster sauce
1 tsp
sugar
1 tsp
sesame oil
2 Tbsp
vegetable oil
2 tsp
garlic, minced
2
hot red chile peppers, seeded and thinly sliced

Directions Step-By-Step

1
Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
2
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
3
Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese
Hashtags: #Eggplant, #chinese