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Vegetables and Vegetarian Foods
1 pound thin eggplants, stems removed
2 Tablespoons peanut oil
1/2 onion, cut diced into half-inch pieces
1 Tablespoon sesame seed paste
1/4 cup vegetable stock
3 red chilies, seeded and minced
1 Tablespoon Chinese rice wine or sherry
1 and 1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon Chinese white rice wine vinegar
1 Tablespoon sesame oil
3 scallions, green part only, sliced
1. Steam eggplant(s) for six minutes or until a chopstick easily pierces
the flesh. The remove and put them in a long dish.
2. Using a chopstick, open each of them in half, and move the chopstick top to bottom until many long strips are made.
3. Heat wok or small pan, then add oil and coat the pan. Add onions
and cook for three minutes. Then add sesame seed paste, stock,
and chili peppers and stir until well mixed and the liquid boils.
Add the rice wine, sugar, salt, and sesame oil and mix well, then
pour this over the eggplant. Sprinkle with scallions, and serve.