Ingredients
-
6
-
1
-
3
-
1
-
1 1/2
-
1/2
-
1
-
2
-
1
-
2
-
-
-
-
-
Directions
Eggplant Hunan Style, This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the Cooking for Friends section., I love this recipe! Easy to prepare, and great flavor., This is my favorite way to prepare eggplant. I usually add minced chili, jalepeno or serrano peppers (whatever I have on hand) in addition to the chili garlic paste as I like my food super spicy but it’s delicious just as written!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat 4 Tablespoons Peanut Oil in Heavy 12-Inch Skillet Over Medium Heat. |
|
2
Done
|
Add Eggplant and Stir-Fry Until Soft, About 3 Minutes. |
|
3
Done
|
Remove, Using Slotted Spoon; Set Aside. |
|
4
Done
|
Add Remaining Peanut Oil to Skillet and Warm Over Medium Heat. |
|
5
Done
|
Add Garlic, Chili Paste and Ginger and Cook 15 Seconds. |
|
6
Done
|
Add Stock, Soy Sauce and Sugar and Bring to Boil. |
|
7
Done
|
Add Vinegar and Eggplant and Cook Until Eggplant Has Absorbed Most of Sauce, About 1 Minute. |
|
8
Done
|
Stir in Green Onion and Sesame Oil. |
|
9
Done
|
Serve Hot, Removing Eggplant With Slotted Spoon. |
