Ingredients
-
-
5
-
1
-
2
-
6
-
1
-
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Spicy Chinese Eggplant (Aubergine), From Canadian Living Cooks. Try it, you’ll love it too! (Prep. time doesn’t include standing time), I noticed in the recipe that after sweating the eggplant, it did not mention to rinse (I did anyway) The recipe was too salty, for me. I think next time (and there will be a next time!) I will skip the sweating and prepare as directed. The flavor was very good and the eggplant was very flavorful, and since I controlled the firmness of the eggplant, the texture was the way I liked it., Fantastic taste…we also reduced the oil and it worked perfectly.
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Steps
|
1
Done
|
Trim Off Eggplant Stems. |
|
2
Done
|
Cut Eggplant in Half Lengthwise, Cut Each Half Lengthwise Into 1-Inch (2. 5 Cm) Thick Strips. |
|
3
Done
|
Cut Each Strip Into 2-Inch (5 Cm) Pieces; Place in Colander. |
|
4
Done
|
Sprinkle With Salt; Let Stand For 1 Hour. |
|
5
Done
|
Pat Dry. |
|
6
Done
|
in Large Wok or Shallow Dutch Oven, Heat Oil Over Medium-High Heat; Stir-Fry Garlic and Onion For 2 Minutes. |
|
7
Done
|
Add Eggplant; Stir-Fry For 5 Minutes. |
|
8
Done
|
Meanwhile, in Bowl, Whisk Together Sauce Ingredients; Pour Into Wok, Cover and Cook, Stirring Often, For 5 Minutes or Until Eggplant Is Tender. |
|
9
Done
|
Sprinkle With Green Onions and Red Pepper. |
