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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 2 tablespoons oil
- 8 eggplants long, thin, halved
- 1 clove garlic finely chopped
- 1/4 cup black bean sauce
- 2 tablespoons dry sherry
- 1/3 cup water
- 3 teaspoons sugar
- 1 chili long, thinly sliced diagonally
- 3 green onions cut into 2 inch lengths
- steamed rice to serve
Method
- Heat half of the oil in a wok on medium. Cook eggplant in batches, cut-sides down, for 6 minutes, until browned, adding oil as needed. Remove and set aside.
- Increase heat to high. Stir-fry garlic until just fragrant. Add black bean sauce, sherry, sugar and water. Bring to a boil. Add eggplant, cover and cook 3 minutes, until tender.
- Toss in the chili and green onions. Serve with steamed rice.
