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April 2008 Issue
Super Quick Eggplant Stir-fry
by Ronda L. Halpin
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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

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