Description
A recipe from "a spoonful of ginger" by nina simonds, this is sweet and spicy and healthy and quite easy to make.
Ingredients
- Eggplants
- Salt
- Chili Paste
- Garlic
- Fresh Ginger
- Chicken Broth
- Soy Sauce
- Rice Wine
- Black Vinegar
- Sugar
- Cornstarch
- Canola Oil
- Red Onions
- Red Pepper
- Scallions
Instructions
- Trim the ends of the eggplant and cut lengthwise into -inch thick slices
- Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt
- Let them sit 1 hour, then pat them dry and cut into 1 1 / 2-inch-long pieces
- Heat a large flame-proof casserole or dutch oven and add the oil and heat until hot
- Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant
- Add the red onions and saut about 1 minutes, then add the red pepper and saut another minute
- Add the eggplant and stir-fry for 2 to 3 minutes
- Add the braising liquid, cover, and heat until boiling
- Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender
- Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze
- Transfer to a serving platter and sprinkle with the scallion greens