 Braised Eggplant in Garlic Sauce
Makes 6 servings
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Image © Publications International, Ltd.
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Braised Eggplant in Garlic Sauce
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Ingredients
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1
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medium eggplant (1-1/4 pounds), peeled and cut into chunks
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1
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teaspoon salt
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2
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tablespoons light soy sauce
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1
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tablespoon rice vinegar or white vinegar
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1
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tablespoon rice wine or dry sherry
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1
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tablespoon dark sesame oil
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2
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teaspoons cornstarch
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2
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teaspoons sugar
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2
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tablespoons vegetable oil
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2
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cloves garlic, minced
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1/4
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cup chicken broth
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1
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small red bell pepper, cut into strips
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1
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green onion, cut into pieces
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1. Place eggplant in large colander over bowl; sprinkle with salt. Let stand 30 minutes to extract moisture.
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2. Combine soy sauce, vinegar, rice wine, sesame oil, cornstarch and sugar in cup; mix well. Set aside.
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3. Rinse eggplant with cold water; pat dry with paper towels. Heat wok over high heat about 1 minute. Drizzle vegetable oil into wok; heat 15 seconds. Add eggplant and stir-fry about 5 minutes or until lightly browned. Add garlic; stir-fry 15 seconds.
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4. Add chicken broth to wok; cover and reduce heat to medium. Cook eggplant 3 minutes.
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5. Uncover wok. Increase heat to medium-high. Add bell pepper and onion; stir-fry 2 minutes. Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Transfer to warm serving dish.
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© Publications International, Ltd.
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Printed
from fbnr.com
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