Spicey Chineese Eggplant Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Japanese Eggplants,
1/3 cup: Olive Oil,
3 tbsp: Balsamic Vinegar,
Or Black Chinkiang Vinegar,
2 tsp: Sugar,
1/2 tsp: Red Pepper Flakes,
2 tbsp: Parsely, chopped
Directions:
Peel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and
Balsamic vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2
eggplants and cook, stirring constantly until lightly browned, about
5 minutes. Remove from pan. Heat remaining 1/2 oil and cook
remaining eggplant in same fashion. Add all eggplant back to pan.
Add 1/2 teaspoon red pepper flakes, or more to taste. Cook,
stirring, one minute more. Remove from heat. Add vinegar mixture and
stir until liquid is absorbed. Add parsely. Serve over hot rice.
Source from luhu.jp
Balsamic vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2
eggplants and cook, stirring constantly until lightly browned, about
5 minutes. Remove from pan. Heat remaining 1/2 oil and cook
remaining eggplant in same fashion. Add all eggplant back to pan.
Add 1/2 teaspoon red pepper flakes, or more to taste. Cook,
stirring, one minute more. Remove from heat. Add vinegar mixture and
stir until liquid is absorbed. Add parsely. Serve over hot rice.
Source from luhu.jp