Guest guest Posted October 10, 2008 Report Share Posted October 10, 2008 Spicy Eggplant Stir Fry 1 tbsp. chili bean sauce 2 tbsps. soy sauce 1 tbsp. rice wine vinegar 1/2 tsp. sugar 60ml oil 2 cups eggplant, cubed 1 onion, cut into thin wedges 1 large fresh red chili, seeded, sliced diagonally 2 cloves garlic, crushed 1 tbsp. fresh coriander leaves Place the chili bean sauce, soy sauce, rice wine vinegar and sugar in a small bowl, and whisk together well. Heat a wok or frying pan over high heat, add 1 tbsp of oil and swirl to coat. Add half the eggplant and cook, stirring, for 3-4 minutes, or until lightly browned. Drain on paper towels. Repeat with another tbsp of oil and the remaining eggplant. Reheat the wok over high heat, add the remaining oil and swirl to coat. Add the onion, chili and garlic and cook over medium heat for 2 minutes. Return the eggplant to the wok, add the sauce and cook, covered, for 5 minutes. Remove from the heat and stir in the coriander leaves. Serve with rice. Chili bean sauce is used in many Sichuan style dishes. If unavailable, replace it with garlic chili bean paste or sambal oelek, also available from selected supermarkets or Asian food stores. Ready to eat in 30 minutes. Serves 4 - 6 ________________ Looking for the perfect gift? Give the gift of Flickr! http://www.flickr.com/gift/ Quote Link to comment Share on other sites More sharing options...
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