You are here: Seasoned Cooking » All Issues » April 2008 Issue » This Article » Page 1
 
April 2008 Issue
Super Quick Eggplant Stir-fry
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Connie Q Cooking

Collection of great recipes and links

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

FoodFit.com

Healthy eating and cooking, great recipes and fitness advice - all at your fingertips. Use our interactive tools to measure your nutrition strength...

Cooking Connect

A web directory for food lovers - links to cooking resources, recipes, professional chefs, ethnic and regional food, vegetarian, health and nutrition.

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...
When I needed to have dinner ready a half hour ago, I have a small handful of go-to recipes that I trust. This month, I am sharing one of them.

This recipe alone is reason enough to have Chinese eggplants in my refrigerator at almost all times. The combination of salty, sweet, savory and spicy flavors has me making this super simple dish at least a couple of times a month. While you don't need to sprinkle the chopped peanuts over it, they do add a nice crunch. I lieu of peanuts, you could also opt for toasted sesame seeds. Either way, it's a great dish that I turn to again and again. I hope you find it as wonderful a match for your dinner plans!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Super Quick Eggplant Stir-fry

  • 1 T. peanut oil
  • 3-4 Chinese eggplants, sliced into 1/4-inch slices
  • 3 cloves garlic, minced
  • 1/4 c. mirin
  • 1/2 c. hoisin sauce
  • 1 tsp. chili-garlic sauce
  • Hot cooked rice
  • Chopped peanuts (optional)
Heat the peanut oil in a non-stick pan over medium-high heat. Add the eggplant and garlic and increase the heat to high, stir-frying for about 5 minutes or until the eggplant and garlic are soft.

Add the mirin to the pan, cover and decrease the heat to low. Cook for 5 minutes.

Remove the cover, add the hoisin sauce and chili-garlic sauce and stir to evenly coat the vegetables. Remove from the heat and serve over hot cooked rice. Sprinkle with chopped peanuts, if desired.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.