Prep 5 mins
Cook 12 mins
From Canadian Living Cooks. Try it, you'll love it too! (Prep. time doesn't include standing time)
Spicy Eggplant Stir-Fry
- 5 Japanese eggplants (about 2 pounds)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced
- 1 small onion, sliced
- 1⁄4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine or 1 tablespoon dry white vermouth
- 1 tablespoon rice vinegar
- 1 teaspoon Asian chili sauce
- 2 green onions, thinly, sliced
- 1⁄2 sweet red pepper, diced
- 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.
- Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
- Sprinkle with green onions and red pepper.
I noticed in the recipe that after sweating the eggplant, it did not mention to rinse (I did anyway) The recipe was too salty, for me. I think next time (and there will be a next time!) I will skip the sweating and prepare as directed. The flavor was very good and the eggplant was very flavorful, and since I controlled the firmness of the eggplant, the texture was the way I liked it.
Fantastic taste...we also reduced the oil and it worked perfectly.
This was really good! I decreased the amount of sesame oil so it would not be overpowering. Next time I will add more vinegar and maybe double the sauce.