September 11, 2018
Dinner, Lunch, Main Dish,
Vegetables, Eggplant, Asian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From our Sunday newspaper The Sunday Times."
Heat a wok over high heat and add the oil and swirl to coat and then add the garlic and ginger and stir-fry for 30 econds or until aromatic and then add the eggplant and cook for 2 minutes, each side or until golden brown.
Add 60ml (1/4 cup) water and cover the wok and simmer for 3 to 5 minutes or until the water has evaporated and eggplant is tender.
Meanwhile, combine the mirin, soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.
Add the mirin mixture to the wok and stir-fry for 2 minutes or until the eggplant is golden and sauce is reduced.
Serve the eggplant with rice and cabbage and sprinkle with sesame seeds and top with the green shallot curls.
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