HOT CHINESE EGGPLANT (AUBERGINE)

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Hot Chinese Eggplant (Aubergine) image

Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons soy sauce
3 tablespoons hoisin sauce (peking sauce)
1/2 teaspoon hot red pepper flakes
1/2 cup sherry wine
1 1/2 cups water
2 tablespoons peanut oil
2 medium eggplants
2 tablespoons minced garlic
2 tablespoons fresh ginger
sesame seeds (to garnish)

Steps:

  • Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
  • Place strips in a colander, sprinkle with salt and toss to coat.
  • Let drain for 30 minutes.
  • Rinse.
  • Squeeze to remove water.
  • Mix first 5 ingredients in a bowl.
  • In a skillet or wok heat the oil.
  • Add the eggplant, garlic and ginger.
  • Stir fry over high heat for 3 minutes.
  • Add sauce and stir well.
  • Reduce heat to medium low, simmer 15 minutes.
  • Gradually turn up heat.
  • Cook until sauce is reduced to a thick glaze.
  • Garnish with sesame seeds.
  • Serve immediately.

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