Eggplant Hunan Style

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This is a delicious side dish to serve with your chinese dinner if you enjoy eggplant. The recipe is from a january 1986 issue of bon appetit in the cooking for friends" section."

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Steps

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Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.

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Add eggplant and stir-fry until soft , about 3 minutes.

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Remove , using slotted spoon.

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Set aside.

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Add remaining peanut oil to skillet and warm over medium heat.

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Add garlic , chili paste and ginger and cook 15 seconds.

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Add stock , soy sauce and sugar and bring to boil.

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Add vinegar and eggplant and cook until eggplant has absorbed most of sauce , about 1 minute.

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Stir in green onion and sesame oil.

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Serve hot , removing eggplant with slotted spoon.

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Ingredients

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peanut oil, eggplants, garlic cloves, chili paste with garlic, fresh ginger, chicken stock, soy sauce, sugar, rice vinegar, green onions, sesame oil