Noodles and Rice

Eggplant in Garlic Sauce

by Stef on March 26th, 2007

We are on the road… recipe later.

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Okay I’m back. We were traveling from Pennsylvania to Ohio and posted that yesterday right before we left my brother’s house. This one’s another easy recipe:

3 Japanese or other Asian eggplants, cut into 2-inch chunks (or roll-cut Chinese style — you know, cut then roll? cut then roll again, and so on…)
oil for deep-frying, I use canola or safflower but peanut is more traditional
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon bean sauce
1 tablespoon oyster sauce
1 teaspoon chili paste
1/4 cup chicken stock
1 teaspoon sugar

Heat oil to medium-high in a wok or other large, deep skillet. Deep-fry eggplant chunks in batches, 1-2 minutes, then remove with slotted spoon or mesh skimmer and drain. Discard oil from wok and replace with 1 tablespoon fresh oil. Stir-frying over high heat, add garlic, cook 10 seconds, add ginger, 10 seconds, then add soy sauce, bean sauce, oyster sauce and chili paste, cook 30 seconds. Add chicken stock and sugar and stir 30 seconds. Add eggplant pieces and stir-fold to coat with the sauce, about 30 seconds. Remove from heat and serve.

Tags: Chinese, eggplant, garlic-sauce, Quick and Easy, Vegetarian / Vegan Dishes : Asian

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POSTED IN: Chinese, Quick and Easy, Vegetarian / Vegan Dishes : Asian