11 Mar Stir-Fried Eggplant
1 Tbsp canola oil
1 Tbsp minced garlic
1 Tbsp finely chopped ginger
1 ½ lbs Chinese eggplant, sliced in ¼ inch pieces
3 Tbsp light soy sauce (found in Asian grocery stores)
2 Tbsp red wine vinegar
2 Tbsp sugar
¼ tsp salt
1 Tbsp toasted sesame oil
1 tsp chili paste with garlic or Sriracha
1. Heat wok. Add oil, and stir fry garlic and ginger about 30 seconds. Add the eggpant and stir fry until coated with oil and lightly browned. Add a little water, cover, and steam until tender.
2. Combine the sauce ingredients in a bowl mixing well.
3. When the eggplant is tender, pour in the sauce and bring to a boil.