julie-r-wa
Well-known member
** Garlicky Eggplant Stirfry **
This makes a light main course, and is lower-fat than the deep-fried version you often find in Asian restaurants. A good addition to this dish is to include marinated and baked tofu cubes, adding them together with the sherry and soy sauce.
2 small globe eggplants
1 teaspoon cornstarch
1/2 cup vegetable broth or chicken broth
2 tablespoons water
1/2 teaspoon toasted sesame oil
1/4 cup vegetable oil or peanut oil, divided
4 teaspoons minced garlic
1/4 cup thinly sliced scallions (green onions, both white and green parts)
4 thin slices of fresh ginger
red pepper flakes to taste or 4 dried red chiles (optional)
1/4 cup dry sherry or rice wine
3 tablespoons soy sauce
salt and freshly ground pepper, to taste
Cut the eggplants into quarters lengthwise, then widthwise into 1/2-inch wedges; set aside.
In a small bowl, whisk together the cornstarch, broth, water, and sesame oil; set aside.
In a large wok over medium heat, heat half of the vegetable or peanut oil and add the garlic, scallions, ginger, and pepper flakes or chiles (if using) and stir-fry for a minute, until aromatic. Add the remaining oil and swirl to coat the sides of the wok.
When the oil is hot again, add the eggplant pieces and stirfry, stirring, until evenly coated with oil, then spread pieces into a single layer in the wok. Without stirring, let the eggplant brown for 3 minutes, then turn the pieces and again spread in a single layer to brown other side, about an additional 3 minutes. Turn them again and cook another 3 minutes, stirring occasionally, until all pieces are nicely browned.
Stir in the sherry or rice wine, then the soy sauce (and the marinated/baked tofu cubes, if using). Reduce heat if necessary to cook any larger pieces of eggplant, which will absorb the liquid, stirfrying until pieces are cooked through.
Re-stir the cornstarch mixture until combined well, then add it to the wok and bring it to a simmer, stirring, until the sauce thickens and coats the eggplant.
Season to taste with salt and pepper and serve with steamed rice.
Makes 4 servings.
Prep: 10 min
Cook: 10 min
http://www.recipezaar.com/198132
This makes a light main course, and is lower-fat than the deep-fried version you often find in Asian restaurants. A good addition to this dish is to include marinated and baked tofu cubes, adding them together with the sherry and soy sauce.
2 small globe eggplants
1 teaspoon cornstarch
1/2 cup vegetable broth or chicken broth
2 tablespoons water
1/2 teaspoon toasted sesame oil
1/4 cup vegetable oil or peanut oil, divided
4 teaspoons minced garlic
1/4 cup thinly sliced scallions (green onions, both white and green parts)
4 thin slices of fresh ginger
red pepper flakes to taste or 4 dried red chiles (optional)
1/4 cup dry sherry or rice wine
3 tablespoons soy sauce
salt and freshly ground pepper, to taste
Cut the eggplants into quarters lengthwise, then widthwise into 1/2-inch wedges; set aside.
In a small bowl, whisk together the cornstarch, broth, water, and sesame oil; set aside.
In a large wok over medium heat, heat half of the vegetable or peanut oil and add the garlic, scallions, ginger, and pepper flakes or chiles (if using) and stir-fry for a minute, until aromatic. Add the remaining oil and swirl to coat the sides of the wok.
When the oil is hot again, add the eggplant pieces and stirfry, stirring, until evenly coated with oil, then spread pieces into a single layer in the wok. Without stirring, let the eggplant brown for 3 minutes, then turn the pieces and again spread in a single layer to brown other side, about an additional 3 minutes. Turn them again and cook another 3 minutes, stirring occasionally, until all pieces are nicely browned.
Stir in the sherry or rice wine, then the soy sauce (and the marinated/baked tofu cubes, if using). Reduce heat if necessary to cook any larger pieces of eggplant, which will absorb the liquid, stirfrying until pieces are cooked through.
Re-stir the cornstarch mixture until combined well, then add it to the wok and bring it to a simmer, stirring, until the sauce thickens and coats the eggplant.
Season to taste with salt and pepper and serve with steamed rice.
Makes 4 servings.
Prep: 10 min
Cook: 10 min
http://www.recipezaar.com/198132