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Spicy Eggplant Stir-Fry




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




5 (about 2 lbs/1 kg total) Asian eggplants

•
1 tsp (5 mL) salt

•
2 tbsp (25 mL) vegetable oil

•
6 large cloves garlic, minced

•
1 small onion, sliced



•
Eggplant Sauce:

•
1/4 cup (50 mL) soy sauce

•
2 tbsp (25 mL) sesame oil

•
1 tbsp (15 mL) rice wine or dry white vermouth

•
1 tbsp (15 mL) rice vinegar

•
1 tsp (5 mL) asian chili paste

•
2 green onions, thinly sliced

•
Half sweet yellow or red pepper, diced


Recipe



Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with salt; let stand for 1 hour. Pat dry.

In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes.

Eggplant Sauce:
Meanwhile, in bowl, whisk together soy sauce, sesame oil, rice wine, rice vinegar and chili paste; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and yellow pepper.