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Stir Fried Japanese Eggplant

Here's how you make Stir Fried Japanese Eggplant
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  • Servings: 4-6
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 2 tablespoons vegetable oil
  • 1 jalapeno pepper, minced
  • 4 garlic cloves, minced
  • 3 tablespoons ginger, minced
  • 3 green onions, large, thinly sliced (divided use - separate white from green parts)
  • 1 1/2 pounds Japanese eggplants, sliced into 1/4 inch rounds
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon corn starch
  • 1 tablespoon sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oil in a large skillet over medium heat.

  • Step 2: Add the jalapenos, garlic, ginger. Add the white parts of the onion. Stir until fragrant, about 2 minutes.

  • Step 3: Add the eggplant and cook for 5 minutes, tossing frequently, until the eggplant has softened. Depending on the eggplant, you may have to add a little bit more oil so that the veggies don't char.

  • Step 4: While the eggplant cooks, in a small bowl combine the rice wine vinegar, soy sauce, cornstarch, and sugar.

  • Step 5: When the eggplant has softened, add the sauce mixture. Stir to coat. Reduce heat to medium low. Add a bit of water, a little at a time, if it gets too thick. I normally add about 1/4 cup. Cook until sauce is thickened and the eggplant is very soft but not falling apart.

  • Step 6: Remove from heat and serve immediately. Garnish with the green part of the onions.

We hope you enjoy this recipe!

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