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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