Stir-Fried Asian Eggplant
4asian eggplants (the long skinny type)
·water, to cover
1 Tbspoyster sauce
1 tspsesame oil
2 Tbspvegetable oil
2 tspgarlic, minced
2hot red chile peppers, seeded and thinly sliced
How to Make Stir-Fried Asian Eggplant
- 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.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- 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.