STIR-FRIED EGGPLANT

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STIR-FRIED EGGPLANT image

Categories     Vegetable     Stir-Fry     Vegetarian     Dinner

Yield 6 people

Number Of Ingredients 10

3 long japanese eggplants
About 6T. canola oil (the cookbook said to deep fry it, so I thought this was going "slim")
Cut the eggplants lengthwise in half, then staggered diagonal-horizontal-diagonal-horizontal for 2"-3" pieces.
3-4 small garlic cloves smashed & chopped
1/2" piece of ginger, grated w/ a microplaner
2 Whites of Green onions, cut lengthwise in half then cut into 2" pieces
Sauce:
2T. soy sauce
2t. sugar (? enough to balance the saltiness)
splash of Chinese Cooking Rice Wine

Steps:

  • High Heat - Heat the 6T. oil, then add the eggplants, and let it cook and toss until it is soft all over. Every once in a while, let it sit so the one side of the eggplant can brown a little. Put back into it's prep bowl after it is cooked. Heat 1 t. oil in the wok. Then add the whites of the green onions, ginger, & garlic, until it smells so good. Then, add the eggplant & toss. Add the sauce, and stir. All done!

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