Stir-Fried Spicy Eggplant

Spicy sauce (see recipe)
Canola oil for deep-frying
2 pounds eggplant, peeled, cut into 1 1/2-inch dice
2 teaspoons minced garlic
2 tablespoons cornstarch mixed with 2 tablespoons water to make a paste
Spicy Sauce
4 tablespoons vegetarian oyster sauce
4 tablespoons soy sauce
4 tablespoons water
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons chili paste (Sambal Olek preferred)
1 teaspoon ground bean sauce(Koon Chun preferred)
1/2 teaspoon sesame oil

Prepare sauce first and set aside.

To make eggplant, heat oil in deep wok to 350 degrees. Add eggplant and cook 1 to 2 minutes. Remove eggplant with slotted spoon and drain well on paper towels.

Remove all but 1/2 teaspoon oil from wok. Over high heat, stir-fry garlic 5 to 10 seconds, then add spicy sauce.

Reduce heat and let sauce simmer 30 seconds. Add eggplant and simmer another 30 seconds. Stir in cornstarch paste a little at a time and cook until desired consistency is achieved.

Makes 2 main-dish servings, or 4 side-dish servings.

Spicy Sauce

Combine all ingredients and mix well.

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