Stir-Fried Asian Eggplant

By Shawn

five stars

Ingredients

• 4 Asian eggplants
• 2 teaspoons salt
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 teaspoons minced garlic
• 2 hot red chile peppers, seeded and thinly sliced

Details

Servings 2
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.