Ingredients
- 6 Japanese eggplants, cut into finger sized strips
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/4 cup chicken broth (use vegetable broth for vegetarian option)
- 4 tablespoons peanut oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 cup water chestnut, rinsed and chopped
- 3 to 4 scallions, finely chopped
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon toasted sesame seed
How to Make
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Step 1: Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
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Step 2: While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
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Step 3: Remove eggplant from skillet when cooked and keep warm.
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Step 4: Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
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Step 5: Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
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Step 6: Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
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Step 7: Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
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Step 8: Serve hot, garnished with sesame seeds.
Tips & Variations
- Serve with steamed rice.
We hope you enjoy this recipe!
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