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Hot Chinese Eggplant Recipe
| Eggplant can take on the flavors of all kinds of dishes, and it does very well with this Chinese-influenced recipe. |
- 2 Tbsp. light soy sauce
- 3 Tbsp. Peking or hoisin sauce
- 1/2 tsp. hot red pepper flakes
- 1/2 cup dry sherry
- 1 1/2 cups water
- 2 Tbsp. peanut oil
- 2 medium Asian eggplants
- 2 Tbsp. minced garlic
- 2 Tbsp. minced ginger
- sesame seeds for garnish
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| Cut the eggplant into 3/4" by 3/4" by 2" strips. Place strips in a colander, sprinkle with salt and toss to coat. Let drain for 30 minutes. Rinse and squeeze to remove water. Mix soy sauce, hoisin sauce, pepper flakes, sherry, and water in a bowl. In a skillet or wok heat the oil. Add the eggplant, garlic and ginger. Stir fry over high heat for 3 minutes. Add sauce and stir well. Reduce heat to medium low, simmer 15 minutes. Gradually turn up heat and cook until sauce is reduced to a thick glaze. |
| 6 people |
| 45 minutes |
| mary |
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