5/5
(1 Votes)
Ingredients
- 1/4 cup chicken broth
- 1 Tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 1 teaspoon sifted cornstarch
- 1/2 cup peanut oil
- 2 ( 3/4 pound ) Chinese eggplants,
- cut in half lengthwise in 8 pieces and then cut in half cross-wise
- 2 large cloves minced garlic
- 1 Tablespoon minced ginger
- 1 can black beans, drained but not rinsed, and finely chopped
- 1 teaspoon cayenne pepper
- 2 Tablespoons diced pimentos
- 2 green onions, cut into 1 inch pieces
Preparation
Step 1
Combine the chicken broth, oyster sauce, sugar, sea salt, and cornstarch, and set aside. Heat the peanut oil in a large wok at high. Stir-fry the eggplants for 5 minutes, until softened and lightly charred. Sprinkle the eggplants with garlic and ginger, and then stir-fry for another minute. Add the black beans, cayenne pepper, pimentos, and green onions; stir-fry until the onions are somewhat tender, about one minute. Whisk the broth mixture and add to wok, toss, and stir-fry until eggplants are lightly glazed.
Note : the original recipe called for only 1 Tablespoon of black beans, which would make a more sauce-y dish; as desired, you could use less than the entire can of black beans that I use.
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