Ingredients:
2 tablespoons soy sauce
3 tablespoons hoisin sauce ( peking sauce)
1/2 teaspoon hot red pepper flakes
1/2 cup sherry wine
1 1/2 cups water
2 tablespoons peanut oil
2 medium eggplants
2 tablespoons minced garlic
2 tablespoons fresh ginger
sesame seeds ( to garnish)
Directions:
Cut unpeeled eggplant into 3/4″ by 3/4″ by 2″ sticks.
Place strips in a colander, sprinkle with salt and toss to coat.
Let drain for 30 minutes.
Rinse.
Squeeze to remove water.
Mix first 5 ingredients in a bowl.
In a skillet or wok heat the oil.
Add the eggplant, garlic and ginger.
Stir fry over high heat for 3 minutes.
Add sauce and stir well.
Reduce heat to medium low, simmer 15 minutes.
Gradually turn up heat.
Cook until sauce is reduced to a thick glaze.
Garnish with sesame seeds.
Serve immediately.
Servings: 6
Time preparation: 30 min.
Time total: 50 min.