Description
This is a delicious side dish to serve with your chinese dinner if you enjoy eggplant. The recipe is from a january 1986 issue of bon appetit in the "cooking for friends" section.
Ingredients
- Peanut Oil
- Eggplants
- Garlic Cloves
- Chili Paste With Garlic
- Fresh Ginger
- Chicken Stock
- Soy Sauce
- Sugar
- Rice Vinegar
- Green Onions
- Sesame Oil
Instructions
- 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