stir-fried asian eggplant
(2 ratings)
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 ratings)
yield
3 serving(s)
prep time
10 Min
cook time
5 Min
method
Stir-Fry
Ingredients For stir-fried asian eggplant
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4asian eggplants (the long skinny type)
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2 tspsalt
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water, to cover
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1 Tbspoyster sauce
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1 tspsugar
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1 tspsesame oil
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2 Tbspvegetable oil
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2 tspgarlic, minced
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2hot red chile peppers, seeded and thinly sliced
How To Make stir-fried asian eggplant
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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.
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2In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
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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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Categories & Tags for Stir-Fried Asian Eggplant:
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