Eggplant and Corn Sesame Stir Fry

2 tablespoons soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon sherry, dry
1 tablespoon water
1/2 teaspoon sugar
pinch red pepper flakes
1 teaspoon ginger, fresh, peeled, grated
4 teaspoons sesame seeds, frozen mix of black and white
1/2 tablespoon oil, canola
8 ounces eggplant, small, firm
1 medium shallot
2 cloves garlic
1 1/2 cups asian vegetables, frozen mix of sugar snap peas, broccoli, baby corn, green beans, water chestnuts, red bell peppers, carrots, mushrooms
1/2 can baby corn, whole, drained and rinsed
cilantro, fresh, cleaned

Begin by pre-heating the oven to 375 degrees.

Make the sauce for the stir fry by mixing the soy sauce, sesame oil, sherry, water, sugar, red pepper flakes, and grated ginger.

Spread the two kinds of sesame seeds on a parchment-covered cookie sheet and place them in the oven for just a couple of minutes. They should be fragrant. Remove them to a bowl.

Next, prep all the ingredients for the stir fry in different bowls. Rinse and pat dry the eggplant and chop it into 1/2 inch pieces. About 2 cups of cubed eggplant. Then, mince the peeled shallot, yielding 3 tablespoons. Finally, mince the garlic.

Heat a large pot over medium-high heat, add the oil, and, when hot, quickly add the eggplant. Stir fry for a few minutes, add the shallots, and stir for another minute. Next, add the garlic, stir, and add the frozen vegetables. When the frozen vegetables are warm and the eggplant is tender, add the sauce and lower the heat to low. Add the canned baby corn and heat through.

Serve with the toasted sesame seeds, more red pepper flakes, and cilantro on top.



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