Asian Eggplant

 

INGREDIENTS

• 1 pound eggplant, peeled, cut into 1-inch dice
• 1 teaspoon garlic
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water, to make a paste
• canola oil, for deep-frying
• Spicy Sauce
• 2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
• 2 tablespoons lite soy sauce
• 2 tablespoons water
• 1 tablespoon white vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon chili paste (Sambal Oleck preferred)
• 1/2 teaspoon ground bean sauce (Koon Chun preferred)
• 1/2 teaspoon sesame oil

DETAILS

Servings 2
Preparation time 10mins
Cooking time 25mins

PREPARATION

STEP 1

Combine all Spicy Sauce ingredients and mix well. 

In a wok, deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels. 

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. 

Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.