Stir-Fried Asian Eggplant |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Ingredients:
4 asian eggplants |
2 teaspoons salt |
1 tablespoon oyster sauce |
1 teaspoon sugar |
1 teaspoon sesame oil |
2 tablespoons vegetable oil |
2 teaspoons minced garlic |
2 hot red chile peppers, seeded and thinly sliced |
Directions:
1. Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
2. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
3. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
|
|