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Chinese black vinegar sugar soy sauce vegetable fresh ginger sambal oelek garlic onion Japanese eggplant cilantro
Viewed: 6 - Published at: 5 years agoIngredients
- 3 Tbs. Chinese black vinegar
- 1 Tbs. sugar
- 1 Tbs. low-sodium soy sauce or tamari
- 2 Tbs. vegetable or peanut oil
- 2 Tbs. minced fresh ginger
- 1 tsp. sambal oelek, or more to taste
- 2 cloves garlic, minced (2 tsp.)
- 1 medium onion, thinly sliced (1 cup)
- 1 lb. Japanese eggplant, halved and cut into 1/2-inch-thick pieces
- 1/4 cup chopped cilantro
Method
- Whisk together vinegar, sugar, and soy sauce in small bowl; set aside.
- Heat oil in wok over medium heat.
- Add ginger, sambal oelek, and garlic,
- and cook 30 seconds, or until fragrant.
- Add onion, and cook 4 minutes, or until softened.
- Stir in eggplant, and cook 2 to 3 minutes, or until browned and softened.
- Stir in vinegar mixture.
- Remove from heat, and serve sprinkled with cilantro.
