Braised Spicy Eggplant
1 lb Eggplants, pref. Chinese 2 ts Salt 1 tb Oil 1 tb Finely chopped garlic 1 tb Finely chopped ginger root 2 tb Finely chopped scallions 2 tb Dark soy sauce 1 ts Dried chile bean ...
Ingredients
- 1lbeggplants, pref. chinese
- 2ts salt
- 1tb oil
- 1tb finely chopped garlic
- 1tb finely chopped ginger root
- 2tb finely chopped scallions
- 2tb dark soy sauce
- 1ts dried chile bean sauce, or
Directions
- 1
1 lb Eggplants, pref
- 2
Chinese 2 ts Salt 1 tb Oil 1 tb Finely chopped garlic 1 tb Finely chopped ginger root 2 tb Finely chopped scallions 2 tb Dark soy sauce 1 ts
- 3
Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper t
- 4
Heat a wok or large skillet to a moderate heat
- 5
Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they
- 6
Now add the rest of the ingredients except for the scallions
- 7
Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally
- 8
Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly