红烧茄子 Red-cooked Eggplant
From resc 13 years ago
- 20 minutes to make
- Serves 4 people
You will find chinese eggplants aka. “aubergines” all year round at Chinese grocery stores, but you can also substitute the common purple-skinned variety, for they are similar in taste and texture.
Ingredients
- 1 big eggplant, about 1 kg shopping list
- 3 tbsp. vegetable oil shopping list
- 1 c. water shopping list
- 2 tbsp. soy sauce shopping list
- ½ tsp. salt shopping list
- 4 cloves garlic, crushed shopping list
How to make it
- Roll-cut the eggplant into a half inch slices.
- Heat the oil in wok.
- Put the eggplant slices in and fry on both sides for 2 minutes altogether.
- Add garlic, water, soy sauce and salt.
- Turn to low fire and cover the wok to cook for 15 minutes.
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