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Categories:
soy sauce oyster sauce sugar cornstarch white vinegar shao hsing wine red pepper salt eggplants peanut oil garlic vegetable stock
Viewed: 96 - Published at: 2 years agoIngredients
- 1 tablespoon dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon Shao-Hsing wine or dry sherry
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 pound medium eggplants, peeled
- 1 1/2 teaspoons peanut oil
- 2 teaspoons minced garlic
- 1 1/2 tablespoons vegetable stock or water
Method
- Combine all of the ingredients in a small bowl.
- Slice the eggplants lengthwise 1/2 inch thick, then cut the slices lengthwise into 1/2-inch strips.
- Put the eggplant on a heatproof plate and steam over boiling water until tender, 20 to 25 minutes.
- Carefully remove the plate and set aside.
- Set a wok over high heat for 30 seconds.
- Add the oil and stir to coat.
- When a wisp of white smoke appears, add the garlic and stir-fry until golden, about 10 seconds.
- Stir in the steamed eggplant.
- Add the stock and cook until the eggplant just falls apart, about 3 minutes.
- Make a well in the center of the wok, pushing the eggplant up the sides slightly.
- Stir the sauce and add it to the wok.
- Stir in the eggplant and cook until bubbling and thick, about 2 minutes.
- Transfer to a warmed bowl and serve.
