Stir-Fried Asian Eggplant

1
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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
3
Prep:
10 Min
Cook:
5 Min
Method:
Stir-Fry

Ingredients

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  • 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

How to Make Stir-Fried Asian Eggplant

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.

Printable Recipe Card

About Stir-Fried Asian Eggplant

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


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