Eggplant Hunan Style

11 ingredients
9 steps

Ingredients

  • 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

Directions

  1. 1
    Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
  2. 2
    Add eggplant and stir-fry until soft, about 3 minutes.
  3. 3
    Remove, using slotted spoon; set aside.
  4. 4
    Add remaining peanut oil to skillet and warm over medium heat.
  5. 5
    Add garlic, chili paste and ginger and cook 15 seconds.
  6. 6
    Add stock, soy sauce and sugar and bring to boil.
  7. 7
    Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
  8. 8
    Stir in green onion and sesame oil.
  9. 9
    Serve hot, removing eggplant with slotted spoon.

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