Stir-Fried Asian Eggplant

Name: Stir-Fried Asian Eggplant
Ingredients: 4 Asian eggplants; 2 teaspoons salt; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; 2 teaspoons minced garlic; 2 hot red chili peppers , seeded and thinly sliced

Contributors

Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

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This image courtesy of Bruce Nimmer

You will find Asian eggplant at many Asian markets. You can substitute regular eggplant, just cut it lengthwise into 4 to 6 strips before slicing.

Serves2 to 4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturegarlicky, salty, savory, sweet, umami

Type of Dishvegetable

Ingredients

4 Asian eggplants
2 teaspoons salt
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 hot red chili peppers, seeded and thinly sliced

Instructions

Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chili peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.