Ingredients:
5 Japanese eggplants ( about 2 pounds)
1 teaspoon salt
2 tablespoons vegetable oil
6 garlic cloves, minced
1 small onions, sliced
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or 1 tablespoon dry white vermouth
1 tablespoon rice vinegar
1 teaspoon Asian chili sauce
2 green onions, thinly, sliced
1/2 sweet red peppers, diced
Directions:
Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
Cut each strip into 2-inch (5 cm) pieces; place in colander.
Sprinkle with salt; let stand for 1 hour.
Pat dry.
In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
Add eggplant; stir-fry for 5 minutes.
Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
Sprinkle with green onions and red pepper.
Servings: 4
Time preparation: 5 min.
Time total: 17 min.