Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Main Dish Condiments Etc Beans Vegetables Asian Chinese Stove Top Dietary Spicy Black Beans Onions Taste Mood Savory Sweet Equipment Presentation Served Cold Served Hot

Eggplant Aubergine With Hot Garlic Sauce

This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.

Steps

Cut eggplant 1 / 2-inch wide by 2-inch long strips.
Saute 1 / 2 the eggplant in 1 / 2 the oil in a non-stick pan / wok , until soft.
When browned and soft , remove from pan about 5 minutes.
Then repeat with rest of eggplant or sautee in 2 pans.
On low heat , cook garlic , ginger , and hot bean paste for a minute , then add sugar , soy sauce and stock / water.
Add water chestnuts.
Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
If sauce is too thin , thicken with 1t corn starch mixed with 2t water.
Fold sesame oil.
Top with green onions and sesame seeds.
Serve hot or cold with white rice.

Ingredients

chinese eggplants, peanut oil, fresh ginger, fresh garlic, hot bean paste, soy sauce, sugar, chicken stock, water chestnut, scallion, sesame oil, toasted sesame seeds