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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sounds really good to me. Have not made it yet, but will soon since I love eggplant so much. Obtained this from an estate sale this weekend. Ingredients:
1 pound eggplant peeled and diced |
1 teaspoon minced garlic |
1 tablespoon cornstarch mixed with 2 tablespoons water |
canola oil for deep-frying |
sauce |
2 tablespoons oyster sauce |
2 tablespoons soy sauce |
2 tablespoons water |
1 tablespoon white vinegar |
1 tablespoon granulated sugar |
1 teaspoon chili paste |
1/2 teaspoon ground bean sauce |
1/2 teaspoon sesame oil |
Directions:
1. Combine all sauce ingredients and mix well.
2. Deep fry eggplant in preheated wok for 1 minute.
3. Remove eggplant and rain on paper towels.
4. Remove all but 1/2 teaspoon of oil from wok.
5. On high heat stir fry garlic for 5 seconds then add sauce.
6. Reduce heat and let sauce simmer 20 seconds.
7. Add eggplant and simmer for another 10 seconds.
8. Stir in cornstarch paste a little at a time until desired consistency then serve immediately.
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