Ingredients Jump to Instructions ↓

  1. 1/4 cup chile paste

  2. 2 tablespoons soy sauce

  3. 1/4 cup white wine

  4. 2 tablespoons red wine vinegar

  5. 1 teaspoon sugar

  6. 1/4 cup vegetable stock

  7. 2 pounds eggplant

  8. 1/4 cup garlic

  9. 1/2 cup scallions peanut oil

  10. 1 tablespoon sesame oil

Instructions Jump to Ingredients ↑

  1. Preparation : combine chile paste, soy sauce, wine, vinegar, sugar, and stock-mix well heat oil in a wok, over a moderately-high flame add the eggplant and stir-fry until lightly browned on all sides add the garlic, ginger, and scallions stir-fry for 1 minute stir in the sauce mixture cover, reduce heat, and simmer for 15-20 minutes, until tender uncover and reduce as necessary to thicken stir in sesame oil-mix well serve hot, with rice


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