Asian Style Eggplants
|Eggplant||2 Large, peeled and cut in 1/2 inch thick cubes|
|Minced garlic||1 Teaspoon|
|Corn starch||1 Tablespoon (mixed with 1 tablespoon water)|
|Oyster sauce||2 Tablespoon (for the spicy sauce)|
|Soy sauce||2 Tablespoon (for the spicy sauce)|
|Water||3 Tablespoon (for the spicy sauce)|
|White vinegar||1 Tablespoon (for the spicy sauce)|
|Granulated sugar||1 Tablespoon (for the spicy sauce)|
|Chili paste||1 Teaspoon (for the spicy sauce)|
|Black bean sauce||1 Teaspoon (for the spicy sauce)|
|Sesame oil||1 Teaspoon (for the spicy sauce)|
|Canola oil||1 Cup (16 tbs)|
1.Peel the eggplant and cut into ½ inch cubes.
2.In a small bowl, mix the corn starch with a tablespoon of water.
3.In another bowl, mix in the oyster sauce, soy sauce, water, white vinegar, sugar, chili paste, black bean sauce and sesame oil to make the spicy sauce. Stir it to mix well.
4.Heat a wok and add the canola oil to it.
5.Once heated, drop the eggplants in a single layer.
6.Fry for a minute and a half on each side and drain on a plate lined with paper towel. As you are frying pour in more oil if necessary.
7.Discard the oil from the wok and take a paper towel and wipe the sides of the wok to make sure there is no oil trickling down.
8.Put the wok back on the stove and drop the minced garlic.
9.Cook the garlic for a minute.
10.Pour in the spicy sauce and let it cook for 10 seconds.
11.Return the fried eggplant to the wok. Give a stir to coat the eggplants evenly.
12.Stir the corn starch mixed with water and pour it in the wok. Stir to mix in and let it cook for half a minute.
13.In a serving dish, spoon in the eggplants and the sauce. Serve hot as a side side or as a vegetarian main.