Eggplant in Garlic Sauce
This is the best stir-fried eggplant recipe ever! You can serve it with any type of cooked protein you like or make it vegetarian or even vegan with a few simple substitutions.
Ingredients
3-4 eggplants
2 cups sliced shitake mushrooms
1-2 bell peppers, sliced
4-5 garlic cloves, minced
1 tbsp minced ginger
4-5 red chile peppers or to taste
1 bunch green onions, chopped
Cooking oil
6-8 cups Cooked rice
For the garlic sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
3-4 tbsp brown sugar (to taste)
2 tbsp black vinegar
1 tbsp ground bean paste or hoisin sauce
2 tbsp minced garlic
1 tbsp cornstarch
1 tbsp shaoxing cooking wine (any white cooking wine works)
1/4 cup water
2 tsp toasted sesame seed oil
Instructions
1
Cut the stems off of the eggplant and cut them into 2 inch strips. Set them in a large bowl or a steamer basket and steam them until tender, remove and set aside.
2
Mix the garlic sauce ingredients in a bowl and set aside.
3
Heat a large wok or fry pan on the stove and add about 1/4 cup of oil to it.
4
Once the oil is hot, add the prepared mushrooms, bell peppers, minced garlic, ginger and red chile peppers ( I used the small birds eye chili peppers) and half of the chopped green onions, saute everything together for 2-3 minutes.
5
Add the sauce (be sure to mix together before adding to the wok) and bring to a boil while stirring. Add the steamed egg plant strips into the sauce and gently mix everything together to coat with sauce.
6
Serve with cooked rice on the side. If desired, you can serve any kind of cooked protein like chicken, pork, beef or tofu with this dish.
Tags:
chefbryan
