Ingredients
Scale
- 4 Asian eggplants (cut in 1/2 lengthwise, then diagonally into 1/2 in. slices)
- 2 tsp salt
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp dark sesame oil
- 2 tbsp oil
- 2 garlic cloves, minced
- 2 hot red chili peppers (seeded & thinly sliced), optional
- 2 tbsp water
Instructions
- Cover the eggplant with water in a bowl, add the salt & stir to dissolve the salt. Soak the eggplant for 5 minutes then drain well. {This is to take out the bitterness of the eggplant}
- In a small bowl, combine the oyster sauce, sugar & sesame oil. Set aside
- Heat the oil in a wok or skillet over medium high heat. Add the garlic, chili peppers, and reserved eggplant and stir for 2 minutes.
- Add 2 tbsp water & continue stir-frying for 2 more minutes.
- Add the oyster sauce mixture & stir well to mix.
- Dish out and serve immediately with hot steaming rice.
