Aubergine Stir-Fry
Ingredients
1
Chinese eggplant
(long, purple)
Onions
(as needed)
Bell peppers
(mix colors, as needed)
1 Tbsp
Cooking oil
2 Tbsps
Chili oil
1 Tbsp
Ginger
(grated)
2 cloves
Garlic
(grated)
2 tsps
Soy sauce
2 Tbsps
Hoisin sauce
2 tsps
Rice vinegar
½ tsp
Black pepper
(coarsely crushed)
Green onions
(sliced, for garnish)
Instructions
1
Cut eggplant into 3 inch by ½ inch thick strips and steam.
2
Cut thick strips of onions and peppers to equal quantity of eggplant.
3
Stir-fry onions and peppers in little oil for 2 minutes.
4
In a wok, heat cooking oil and chili oil on medium heat.
5
Add ginger and garlic, stir for a few seconds then add the sauces, vinegar and black pepper.
6
Stir for a couple of minutes to incorporate the flavors then add the steamed eggplant and the vegetables, mix well to coat.
7
Empty into a baking tray and broil in the oven to desired crispness, stir in between.
8
When done empty into a serving bowl and garnish with green onions.