Hunan Eggplant
From crabhappychick 15 years ago
- 10 minutes to make
- Serves 6
Until I found this recipe many years ago, I ALWAYS ordered this out. Love the soft, silky eggplant aginst the counterpoint of spices and the kick of hot pepper!
Ingredients
- 6 T. peanut oil shopping list
- 1 1/2 pound eggplant, cut into 1" pieces, unpeeled shopping list
- 3 garlic cloves, minced shopping list
- 1 T. chili paste with garlic - or more to taste shopping list
- 1 1/2 t. minced fresh ginger shopping list
- 1/2 c. chicken stock shopping list
- 1 T. soy sauce (or wheat-free tamari to make this gluten-free) shopping list
- 2 t. sugar shopping list
- 1 T. rice vinegar shopping list
- 2 T. sliced green onion shopping list
- 1 t. dark sesame oil shopping list
How to make it
- Heat 4 T. peanut oil in heavy 12" skillet or wok over medium heat. Add eggplant and stir-fry until soft, about 3 minutes. Remove using slotted spoon; set aside. Add remaining peanut oil. Add garlic, chili paste and ginger; cook 15 seconds. Add stock, soy sauce (or tamari), and sugar; bring to boil. Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minutes. Stir in green onions and sesame oil. Serve with rice.
The Rating
Reviewed by 4 people-
I think I would like this dish. I love eggplant, garlic and ginger. Peanut oil adds nice flavor and wonderful aroma.
chihuahua
in Sonoma County loved it
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I like the flavor profile on this. I can't wait to try.
jencathen
in loved it
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This sounds great!!
jimrug1
in Peoria loved it
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