Stir Fried Asian Eggplant
22 minutes
Asian eggplant is the feature of this easy side dish, it is stir fried with ginger and soy. Serve with your favourite main dish and steamed rice.
Carol
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Ingredients
Serves: 4
- 3 1/2 tablespoons vegetable oil
- 500g Asian eggplant, cut into 4cm sections, then each cut into quarters
- 20g finely diced ginger
- 1 1/2 tablespoons sugar
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
Directions
Preparation:10min ›
Cook:12min ›
Ready in:22min
- Heat a wok over medium heat then add the oil and heat until very hot. Stir fry the eggplant and ginger for 10 minutes or until soft. If necessary add more oil.
- Mix sugar, light soy sauce and dark sauce soy in a small bowl. Add this to the wok and stir to coat the eggplant pieces. Cook for an additional 2 minutes before serving.
Ingredients
Chinese eggplants look like purple zucchini. You can purchase them in Asian speciality shops. Alternatively, you can use ordinary eggplants.
