Stir Fried Eggplant

Today I was feeling nostalgic, longing for the years that I spent in China and Taiwan enjoying various regional cuisine.  That said, I attempted to make one of my favorite dishes, Stir Fried Eggplant.  This dish is usually made with ground pork (but I made the vegetarian version).  It was absolutely awesome!  The kids didn't enjoy it, but the adults sure did, with the added bonus of being egg-free!

Aujourd'hui, je me sentais nostalgique pour les années quand j'habitais en Chine et à Taiwan, surtout les spécialités régionales. Donc, j'ai essayé de faire un de mes plats préférés, "Stir Fried Aubergines". D'habitude ce plat est fait avec du porc haché (mais j'ai fait la version végétarienne). C'était absolument délicieux! Les enfants n'ont pas mangé le plat, mais les adultes de la famille ont tout mangé!  Pour les directions en francais, contactez-moi.

Published: February 10, 2013


Total Time: 30 minutes
Yield: 2 servings (assuming this is a side dish and is eaten with a bowl of rice)

Ingredients:
1 medium sized eggplant (the longer Chinese eggplants are better for this dish)
1/4 cup of chopped green onions (green stems)
1 teaspoon of fresh chopped up garlic
1 nub of ginger, cut into 6 thin slices
4 thin slices of red chili pepper (more if desired)
2 teaspoons of soy sauce
1/5 teaspoons sugar
1 teaspoon sesame oil
1/4 cup of chicken broth (maybe a bit more)
a bit of salt (if necessary(

Directions:

Begin by "deep frying" the eggplant slices in hot oil for just a few minutes until they begin to soften.  Then remove the eggplant to a paper towel lined bowl.  Using a non-stick pan add, two teaspoons of olive oil on medium high heat.  When hot add the eggplant, garlic, ginger, and red chili pepper slices and cook for a few minutes.  Then add the chicken broth, followed by soy sauce, sugar and sesame oil.  Cook while gently stirring for a few minutes.  Only, if necessary add a light sprinkling of salt.

Stir Fried Eggplant