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Ingredients Jump to Instructions ↓

  1. 4 Asian eggplants

  2. 2 teaspoons 10ml Salt

  3. 1 tablespoon 15ml Oyster sauce

  4. 1 teaspoon 5ml Sugar

  5. 1 teaspoon 5ml Sesame oil

  6. 2 tablespoons 30ml Vegetable oil

  7. 2 teaspoons 10ml Minced garlic

  8. 2 Hot red chile peppers - seeded, sliced thin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold. This recipe yields 2 to 4 servings.

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