Stir-fried Eggplant
From watson2167 17 years ago
- 10 minutes to make
- Serves 2
If you like eggplant, this is a prefect dish over rice...and also very healthly If you perfer another vegetables, THAT IS PERFECTLY GREAT, this ingredients can be use in any of your stir fry dishes.
Ingredients
- 6 cloves garlic, minced shopping list
- 1-3 red chillies (including seeds), depending on how spicy you like it shopping list
- 1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants shopping list
- 1/4 cup water shopping list
- 2-3 Tbsp. oil shopping list
- roughly 1/2 cup (or more) fresh basil shopping list
- SAUCE: shopping list
- 1 Tbsp. fish sauce shopping list
- 2 Tbsp. soy sauce shopping list
- 2 Tbsp. oyster sauce (or vegetarian oyster sauce) shopping list
- 1 tsp. brown sugar shopping list
- 1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved) shopping list
- 1 tablespoon of sasemi seed (optional) shopping list
How to make it
- Mix cornstarch and water in a separate cup or bowl. Set both aside.
- Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
- In a large frying pan or wok, over medium-high heat. Add the garlic, chilli, and eggplant. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time).
- Add all sauces and continue stir-frying for 5 more minutes, or until the eggplant is soft . Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly.
- In a serving platter, sprinkle basil leaves and sesami seed over top. Serve over rice.
The Rating
Reviewed by 2 people-
Hi,I liked this but my mom and dad don't care for fish sauce, so we just missed it out, but I was wondering if you have and suggestions for a substitute?
misstracyflick
in Long Beach Island loved it
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" It was excellent "