Assigned Tags / Keywords:

Asia, chilli, eggplant, ginger, side dish, soy sauce, spicy, vegetables, wok

Ingredients per portions

1 tbsp	chili paste with garlic
2 tbsp	dry sherry
2 tbsp	soy sauce
½ tsp	sugar
125 ml	chicken stock
3 tbsp	peanut oil or vegetable oil
500 g	eggplant, unpeeled , cut into 2.5 cm chunks
3 clove(s)	garlic, minced
2 tbsp	firesh ginger, finely chopped
4	green onion, including tender tops, finely chopped
2 tsp	cider vinegar
2 tsp	sesame oil
	salt

In a bowl, stir together the chilli paste, sherry, soy sauce, sugar, vinegar and stock. Set aside.

In a wok over high heat warm the peanut or vegetable oil to coat bottom and sides. Add the eggplant and toss until lightly browned. Add the garlic, ginger and green onions and toss.

Quickly stir the chilli sauce and add to the wok, toss until well coated, about 3 minutes. Reduce the heat, cover and simmer until the eggplant is tender, 10-12 minutes.

Uncover and season with salt. Drizzle with the sesame oil and serve.

Comments

This recipe has not been commented yet.