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Friday, April 24, 2015

Eggplant Thai Stir Fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 2 tablespoons miso (or bean paste)
  • 1 tablespoon soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon crushed pepper
  • 1 1/2 lbs japanese eggplants
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 4 tablespoons olive oil
  • 1 tablespoon chili oil (or 1/4 tsp. red pepper flakes)
  • 2 garlic cloves, coarsely minced
  • 4 slices peeled gingerroot, coarsely minced (1/4-inch slice)
  • 1 whole scallion, finely chopped

Recipe

  • 1 mix the seasonings in a bowl until the sugar is dissolved and set aside.
  • 2 rinse and dry the eggplant and cut off stems; don't peel. quarter them lengthwise and cut each quarter into 2-inch wedges. set aside.
  • 3 in a small bowl, dissolve the cornstarch with the water and sesame oil. set aside.
  • 4 heat a large, heavy skillet(or wok) over high heat for 30 seconds. add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
  • 5 add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
  • 6 turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. don't press them hard, or they might break and become messy.
  • 7 turn the heat back up to high. give the seasonings a stir and pour over the eggplant. stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. cook to desired doneness.
  • 8 toss quickly, then place into a hot serving dish. enjoy!
  • 9 makes 3 to 4 servings.

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