stir-fried asian eggplant
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.
prep time
10 Min
cook time
5 Min
method
Stir-Fry
yield
3 serving(s)
Ingredients
- 4 - asian eggplants (the long skinny type)
- 2 teaspoons salt
- - water, to cover
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons garlic, minced
- 2 - hot red chile peppers, seeded and thinly sliced
How To Make stir-fried asian eggplant
-
Step 1Cut 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.
-
Step 2In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
-
Step 3Heat 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.
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