Ingredients:
2 tablespoons canola oil
1 1/2 lbs Japanese eggplants, thinly sliced crosswise
1/4 cup water
2 tablespoons sesame seeds, toasted
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon minced ginger
1/2 teaspoon minced garlic, i like more
1/2 teaspoon Asian chili sauce, to taste
3 tablespoons minced or slivered green onions, including tops
Directions:
Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
Transfer to a bowl and let cool to room temperature.
Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
To serve, mound on a serving plate and garnish with onions.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.