| Stir-Fried Japanese Eggplant
Asian, Japanese
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| This is a terrific accompaniment to other stir-fried dishes like Ginger Beef with Steamed Rice. The taste of slight sweetness and saltiness compliments almost any assortment of stir-fried dishes. |
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| Ingredients |
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2 tablespoons peanut oil
3 cloves garlic crushed
8 ounces Japanese eggplant (2 small), sliced lengthwise into 3/8 inch slices
1 1/2 tablespoon soy sauce
1 tablespoon shoaxing rice cooking wine or dry sherry
1 teaspoon sugar (palm sugar preferred)
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Steps
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| 1 | In hot wok, heat oil and add garlic. Stir 30 seconds. |
| | 2 | Add eggplant, soy, rice wine, and sugar. |
| | 3 | Reduce heat. Stir fry 5 minutes. Serve. |
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| Yield |
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original recipe yield: 4 Servings
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