Spicy Eggplant Stir-Fry
5 Asian eggplant, (about 2 pounds)
Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with salt; let stand for 1 hour. Pat dry.
1 teaspoon salt
2 tablespoons vegetable oil
6 large cloves garlic, minced
1 small onion, sliced
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or 1 tablespoon dry white vermouth
1 tablespoon rice vinegar
1 teaspoon Asian chili paste
2 green onion, thinly, sliced
1/2 sweet red pepper, diced
In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes.
Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and yellow pepper.
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