Cost per serving $3.45 view details
- 6 x Chinese aubergines (about 1 1/2 pounds)
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sugar
- 1/4 c. Chicken stock
- 5 Tbsp. Peanut or possibly corn oil, or possibly more if needed
- 2 tsp Ginger, fresh, peeled & grated
- 1 Tbsp. Garlic, chopped
- 1/4 tsp Dry red chile flakes
- 1/4 c. Water chestnut, peeled & minced (preferably fresh)
- 3 x Scallion, trimmed & minced
- 1 1/2 Tbsp. Red wine vinegar
- 1 Tbsp. Asian sesame oil
- 1 Tbsp. Toasted sesame seeds, for garnish
- Everyone loves this dish, even those who do not particularly like egg plant.
- The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts.
- Serve as a side dish or possibly first course for Western menus.
- Cut aubergine into 1/2-inch wide by 2-inch long strips.
- Mix together soy sauce, sugar and chicken stock. Set aside.
- Heat 2 Tbsp. of the oil in a wide, flat skillet. When warm, add in half of the aubergine. Saute/fry, stirring constantly till seared and wilted, about 5 min. Remove to a plate. Cook remaining aubergine, adding more oil if needed. Transfer to plate. Set aside.
- Heat a wok or possibly skillet over medium-high heat. Add in remaining 1 Tbsp. oil, the ginger, garlic and chile; cook gently but don't brown. Add in water chestnuts and half of the green onions; stir-fry for 5 seconds. Increase heat to high, add in reserved soy sauce mix and the aubergine. Toss quickly over high heat till the sauce is reduced and absorbed into aubergine, 1 to 2 min. Mix in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve warm or possibly cool.
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|Amount Per Serving||%DV|
|Serving Size 630g|
|Recipe makes 4 servings|
|Calories from Fat 120||38%|
|Total Fat 13.45g||17%|
|Saturated Fat 3.45g||14%|
|Trans Fat 0.0g|
|Total Carbs 47.86g||13%|
|Dietary Fiber 20.2g||67%|