ADVERTISEMENT

Spicy Eggplant Stir-Fry

Food Network Canada
YIELDS
4 servings
ADVERTISEMENT

Ingredients

Spicy Eggplant Stir-Fry

5
Asian eggplant, (about 2 pounds)
1
tsp salt
2
Tbsp vegetable oil
6
large cloves garlic, minced
1
small onion, sliced

Eggplant Sauce

¼
cup soy sauce
2
Tbsp sesame oil
1
Tbsp rice wine
1
Tbsp dry white vermouth
1
Tbsp rice vinegar
1
tsp Asian chili paste
2
green onion, thinly, sliced
½
sweet red pepper, diced
ADVERTISEMENT

Directions

Step 1

Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into
1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with salt; let stand for 1 hour. Pat dry.

Step 2

In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes.

Step 3

Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and yellow pepper.

Rate Recipe

My rating for Spicy Eggplant Stir-Fry
ADVERTISEMENT