Mock Fish Eggplants

1 large eggplant (3-4 Asian eggplants)
2 cloves garlic
1 tablespoon finely chopped ginger
1 green onion, cleaned
4 tablespoons oil for stir-frying, or as needed
1 tablespoon hot bean sauce
2 teaspoons black rice vinegar
1 teaspoon soy sauce
1 teaspoon granulated sugar

If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes.

Cut the eggplant into pieces approximately 1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic.

Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve.

Serves 3 to 4 as a side dish



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