Stir-Fried Asian Eggplant

Lynette !


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.


★★★★★ 2 votes

10 Min
5 Min


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

How to Make Stir-Fried Asian Eggplant


  • 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.
  • 2In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
  • 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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About Stir-Fried Asian Eggplant

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

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