Stir-Fried Asian Eggplant Recipe

Stir-Fried Asian Eggplant Recipe

  • 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 chili peppers, seeded and thinly sliced
  1. Cut each eggplant in half lengthwise, then cut diagonally into ½-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.
  2. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
  3. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chili 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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