Eggplant Hunan Style

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READY IN: 29mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    teaspoons minced fresh ginger
  • 12
    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
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DIRECTIONS

  • Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
  • Add eggplant and stir-fry until soft, about 3 minutes.
  • Remove, using slotted spoon; set aside.
  • Add remaining peanut oil to skillet and warm over medium heat.
  • Add garlic, chili paste and ginger and cook 15 seconds.
  • Add stock, soy sauce and sugar and bring to boil.
  • Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
  • Stir in green onion and sesame oil.
  • Serve hot, removing eggplant with slotted spoon.
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