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This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section.
- 6 tablespoons peanut oil
- 1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled)
- 3 garlic cloves, minced
- 1 tablespoon chili paste with garlic
- 1 1⁄2 teaspoons minced fresh ginger
- 1⁄2 cup chicken stock
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 2 tablespoons chopped green onions (whites and part of green tops)
- 1 teaspoon sesame oil
- Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
- Add eggplant and stir-fry until soft, about 3 minutes.
- Remove, using slotted spoon; set aside.
- Add remaining peanut oil to skillet and warm over medium heat.
- Add garlic, chili paste and ginger and cook 15 seconds.
- Add stock, soy sauce and sugar and bring to boil.
- Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
- Stir in green onion and sesame oil.
- Serve hot, removing eggplant with slotted spoon.
I love this recipe! Easy to prepare, and great flavor.
This is my favorite way to prepare eggplant. I usually add minced chili, jalepeno or serrano peppers (whatever I have on hand) in addition to the chili garlic paste as I like my food super spicy but it's delicious just as written!
Very good balance. it's a keeper!