HOT CHINESE EGGPLANT (AUBERGINE)
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
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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