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Categories:Viewed: 0 - Published at: 8 years ago
Ingredients
- 5 eggplants
- 4 cloves garlic
- 3 Tbsp. peanut oil
- dash of salt
- 1/2 Tbsp. cooking wine (sherry)
- 3 Tbsp. light soy sauce
Method
- Skin the garlic and chop it.
- Wash the eggplants and cut into serving pieces with one side of each round.
- Heating peanut oil to medium heat, put the eggplants in.
- Deep fry eggplants and scoop them out as soon as the skins slightly change color and drain oil. Add 2 tablespoons oil to the pot; saute chopped garlic.
- Add eggplant and season with salt.
- Stir in wine; mix well with soy sauce.
- Stir-fry quickly and place in a platter.
