Tonight's Dinner - Hot & Spicy Eggplant Stir-Fry

[Guest guest]

I adapted this from Vegetarian Times August 2000 issue.

They called for steaming the eggplant. I don't like

eggplant when it is steamed so I sauteed it first,

briefly just to brown it a bit, then I braised it. I

served it over ramen noodles and I added another

vegetable. Came out pretty good. Of course, the fat count

went up by adding 1-2 tsp vegetable oil but I just cared

about the flavor and texture, not the fat. If you do care

about fat, then steam the eggplant for 7 minutes and then

add the scallions and snow peas to it.

 

* Exported from MasterCook *

 

Hot & Spicy Eggplant Stir-Fry with Ramen

Noodles

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce:

4 med cloves garlic -- minced

1 tbsp ginger -- minced

2 tbsp soy sauce

1 tbsp dark sesame oil (toasted) -- pref

Kadoya brand

2 tsp black vinegar

2 tsp rice vinegar

2 tsp hot chile paste -- or more to

taste

pinch sugar

Eggplant:

2 tsp vegetable oil

6 oriental eggplants -- cut into

small pc.

2 med scallions (white & green parts)

-- chopped

1/3 cup snow pea pods, fresh

Garnish:

2 tsp black sesame seeds

Noodles:

2 pkg ramen noodles (discard flavor

packet)

 

Make sauce: In medium bowl, combine garlic and ginger;

whisk in soy sauce, sesame oil, both vinegars, chili oil

and sugar. Set aside.

 

Preheat large skillet or wok. When hot, add 1 tsp

vegetable oil. Add eggplant. Saute for 5 minutes. When

browned a bit, add 2 tsp water. Cover skillet or wok and

let the eggplant finish cooking by braising. Add sauce,

reserving a little for the noodles at serving time. Mix

well.

 

When water is absorbed, add snow pea pods. Saute for 1

minute and then add scallions. Saute for 1 minute.

 

For noodles: Put ramen noodles in a large bowl. Break

into smaller pieces. Boil water. When boiled, cover

noodles with water. Make sure all noodles are covered

with water. Cover bowl and set aside for 3 minutes.

Remove cover and check noodles. If they are still not

soft, cover again for another minute or so. They should

be ready. Drain well. Cover bowl until ready to serve

(you can do this during the eggplant cooking to save

time).

 

To serve: Set out 4 plates. Cover each with 1/4 of the

noodles. Top with a bit of the sauce. Top with 1/4 of the

eggplant mixture. Garnish with black sesame seeds.*

 

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NOTES : Risa's notes:

 

* If you can't find black sesame seeds, use regular white

sesame seeds.

 

RisaG