| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Cuisine at Home |
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Attributes:
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Quick and Easy, Vegetarian |
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Comments:
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Use the generic stir-fry sauce found elsewhere. |
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Serving Suggestions:
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Can be vegetarian depending on the sauce. |
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Ingredients:
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2 lb. Asian eggplant 4 tbs. peanut oil Cooked white jasmine or basmati rice |
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Instructions:
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1. Cut the eggplant into 4x1 inch sticks. 2. Cook eggplant in batches in 2 tbs peanut oil per batch in a nonstick skillet or wok over medium-high heat until browned, 4-5 minutes per batch. Remove to a plate. 3. Add sauce to pan and allow to thicken some, 1-2 minutes. Return eggplant to sauce and gently stir to coat with sauce. Check for seasoning. 4. Garnish with toasted sesame seeds and thinly sliced Thai basil. |
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2018-03-25