Hot Chinese Eggplant

[Guest guest]

Hot Chinese Eggplant

 

Time: 50 minutes (30 min prep, 20 min cooking)

Makes: 6 servings

 

2 tablespoons soy sauce

3 tablespoons hoisin sauce (peking sauce)

1/2 teaspoon hot red pepper flakes

1/2 cup sherry wine

1 1/2 cups water

2 tablespoons peanut oil

2 medium eggplants

2 tablespoons minced garlic

2 tablespoons fresh ginger

sesame seeds (to garnish)

 

1. Cut unpeeled eggplant into 3/4 " by 3/4 " by 2 " sticks.

2. Place strips in a colander, sprinkle with salt and toss to coat.

3. Let drain for 30 minutes.

4. Rinse.

5. Squeeze to remove water.

6. Mix first 5 ingredients in a bowl.

7. In a skillet or wok heat the oil.

8. Add the eggplant, garlic and ginger.

9. Stir fry over high heat for 3 minutes.

10. Add sauce and stir well.

11. Reduce heat to medium low, simmer 15 minutes.

12. Gradually turn up heat.

13. Cook until sauce is reduced to a thick glaze.

14. Garnish with sesame seeds.

15. Serve immediately.

 

 

 

 

 

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