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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 6 |
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This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the Cooking for Friends section. Ingredients:
6 tablespoons peanut oil |
1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled) |
3 garlic cloves, minced |
1 tablespoon chili paste with garlic |
1 1/2 teaspoons minced fresh ginger |
1/2 cup chicken stock |
1 tablespoon soy sauce |
2 teaspoons sugar |
1 tablespoon rice vinegar |
2 tablespoons chopped green onions (whites and part of green tops) |
1 teaspoon sesame oil |
Directions:
1. Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
2. Add eggplant and stir-fry until soft, about 3 minutes.
3. Remove, using slotted spoon; set aside.
4. Add remaining peanut oil to skillet and warm over medium heat.
5. Add garlic, chili paste and ginger and cook 15 seconds.
6. Add stock, soy sauce and sugar and bring to boil.
7. Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
8. Stir in green onion and sesame oil.
9. Serve hot, removing eggplant with slotted spoon.
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