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Made this to use a bumper crop of Asian Eggplants and -- WOW -- what a nice surprise! The flavors were similar to our favorate Drunken Chicken dish at a DC restaurant that we now miss as we have retired to the Midwest. I added strips of thick cut roast beef at the end, heated just to warm and how nice it was. Will use chicken next time. The carmelized brown sugar was a bit worrisome but it worked out well. I think I had too much oil and added more sugar and it eventually was liquified into the sauce. Note that this makes 6 servings, or 4 quite large servings.

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tpj653 October 02, 2013
Asian Eggplant and Noodle Stir-Fry