Time to Prepare: 30 Minutes
Number of Servings: 4
Ingredients:
6 Ounce(s) Eggplant, Asian
1 Clove(s) Garlic, raw, minced
1 Teaspoon(s) Ginger root, raw, minced
3 Large Onions, spring or scallions (includes tops slice into 1 inch piecs.
2 Tablespoon(s) Peanut Oil
1 Teaspoon(s) Peppers, hot, chili, mature red, canned, chili adjust for desired hotness
1/4 Teaspoon(s) Salt, Sea
4 Tablespoon(s) Soy sauce made from soy (tamari)
2 Teaspoon(s) Sugar, Organic Evaporated Cane Juice
3 Tablespoon(s) Vegetable Broth
1/2 Teaspoon(s) Vinegar, Brown Rice
Instructions:
Cut the eggplant into diagonal 1 inch pieces.
Heat the peanut oil in a wok or large skillet. Stir-fry the eggplant on medium high heat until softened and the edges are slighty brown (about 5 minutes). Remove with a slotted spoon and drain on paper towels.
In the same wok stir fry the scallions, garlic, ginger and chili-bean sauce over a low heat for 30 seconds in the left over oil.
Add the soy sauce, sugar, salt and stock and stir well. Bring to a bowl and add the eggplants. Cook until all the liquid is gone.
Serve with rice.
Additional Notes:
This version stir-fry’s the eggplant but you can deep fry it for a more “restaurant” taste.
