Ingredients
1 pounds of Asian Egg Plant (Roll Cut)
2 teaspoons of salt
1 tablespoons of oil
1 tablespoon of garlic (chopped)
2 tablespoons of chopped green onions
2 tablespoons of soy sauce
2 teaspoons of chilibean sauce
1 tablespoons of sugar
1 cup water
DIRECTIONS
Sprinkle eggplant with salt and leave in a sieve to drain for 20 minutes. Rinse under cold water and dry.
Heat oil in a wok or skillet. Add eggplant, garlic, ginger and scallions. Stir fry for one (1) minute.
Add remaining ingredients. Cook uncovered for 10 - 15 minutes.
When eggplant is tender, turn heat to high to reduce the liquid until slightly thickened.
Garnish with chopped green onion.
Recipe by Mark Hartman
Comments