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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Gourmet's Adventures with Ruth: Season One: Yangshuo Cooking School Ingredients:
1/2 lb asian eggplant (1 large) |
2 tablespoons vegetable oil |
2 teaspoons minced garlic (2 cloves) |
2 teaspoons minced peeled ginger (a 1- by 1/2-inch piece) |
1/2 teaspoon chile paste |
1/2 teaspoon fermented black beans, rinsed well |
1/3 cup water |
1 tablespoon oyster sauce |
1 tablespoon soy sauce |
2 scallions, white and green part cut into 3-inch lengths and thinly sliced lengthwise |
Directions:
1. •Cut eggplant crosswise into 3-inch lengths, then halve pieces lengthwise. Cut lengthwise into 1/4-inch-thick slices.
2. •Heat wok over high heat until it smokes. Add oil, swirling pan to heat evenly, then add eggplant and stir-fry, spreading slices around bottom and sides of wok to help brown until eggplant is softened and browned on the edges, about 2 minute. Add garlic and ginger and stir-fry until fragrant, about 30 seconds, then add chile paste and fermented black beans and stir-fry 30 seconds more. Add water, oyster sauce, and soy sauce and stir-fry until eggplant is coated with a thickened sauce, 1 to 2 minutes. Add scallions and stir-fry 30 seconds more.
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