Stir-Fried Asian Eggplant

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
2 to 4 servings
Level:
Easy

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
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.


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    Recipe courtesy of Food Network Kitchen