Ingredients
-
2
-
3
-
1/2
-
1/2
-
1 1/2
-
2
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Hot Chinese Eggplant (Aubergine), Got this off a recipe card at the grocery store.Yum!, Excellent recipe. I added 1 tsp of ginger paste. Thanks for sharing a great and easy recipe., Yum. Would be great served with rice. I had no hoisin so used oyster. I cut the water in half. The time and reduction is key. I cooked my meat in the remains of the sauce. Nice.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Unpeeled Eggplant Into 3/4" by 3/4" by 2" Sticks. |
|
2
Done
|
Place Strips in a Colander, Sprinkle With Salt and Toss to Coat. |
|
3
Done
|
Let Drain For 30 Minutes. |
|
4
Done
|
Rinse. |
|
5
Done
|
Squeeze to Remove Water. |
|
6
Done
|
Mix First 5 Ingredients in a Bowl. |
|
7
Done
|
in a Skillet or Wok Heat the Oil. |
|
8
Done
|
Add the Eggplant, Garlic and Ginger. |
|
9
Done
|
Stir Fry Over High Heat For 3 Minutes. |
|
10
Done
|
Add Sauce and Stir Well. |
