Stir-Fried Asian Eggplant

Name: Stir-Fried Asian Eggplant
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 to 4 servings
Cuisine: asian
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

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 2 to 4 servings

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 2 to 4 servings

Ingredients

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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

Directions

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.