Yu Xiang Eggplant |
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1 | tablespoons | coconut sugar | ||
1 | tablespoon | corn starch | ||
1 | tablespoon | soy sauce | ||
1 | tablespoon | black vinegar | ||
½ | cup | stock | ||
1 | teaspoon | toasted sesame oil |
In a bowl, mix all ingredients. Set aside.
2 | large | Chinese eggplants | ||
1 | tablespoon | pickled hot peppers | ||
2 | teaspoons | chili garlic paste | ||
4 | cloves | garlic, minced | ||
1 | tablespoon | ginger, minced | ||
1 | tablespoon | cooking oil |
Cut eggplants in 4 pieces, lengthwise and then each piece into inch long lengths.
Steam eggplant for 8 minutes, put aside.
In a hot wok, add cooking oil, pickled hot peppers, chili garlic paste, garlic and ginger and stir fry 1 minute.
Add steamed eggplant and stir fry 30 seconds.
Add sauce to stir fry for 30s.
1 | green onion, chopped | |||
1 | tablespoon | cilantro, chopped |
Garnish with cilantro and green onion.