Thursday, September 13, 2012

Hunan Eggplant Stir Fry

When I'm in the grocery store, I am always seeking a good deal.  A few days ago I got a great deal on Chinese eggplant and grabbed a few pounds to bring home.  Of course once I brought them home I couldn't figure out what to make with them since I am the only eggplant eater in my household.  My husband refuses to eat eggplant and the kids got his "anti-eggplant" gene.  It had to be something I could eat for a few days and not get tired of too quickly.   I decided to just wing a eggplant stir fry and I could not believe how well it came out.  I almost gasped when I put it on the serving plate... it looked like I ordered it from a restaurant.  It was ready in minutes and tasted amazing.  The best part is  I only used 1 tablespoon of canola oil in the entire dish and I'm sure a restaurant would use much, much more.  Plus it only cost me $2 to make the entire dish. Winner, winner... eggplant dinner. :)

2lbs of Chinese eggplant
1 bunch of green onions chopped (white and greens)
3-4 green chilies (mild) or 1 green bell pepper
2-3 dried red chilies whole
1 inch grated ginger
2 cloves garlic grated
1 Tbs corn starch

1Tbs Chinese Cooking Wine (Shaoxing Wine) or dry sherry
1 Tbs Hoisin Sauce
1/4 cup soy sauce
2 tsp cornstarch

Cut eggplant into large cubes and toss with cornstarch.  Heat a nonstick wok or frying pan with 1 Tbs canola oil.  Once heated add eggplant and stir fry for 2-3 minutes.

Then add the bell pepper or green chilies, green onions, ginger and garlic.  Stir fry for another 2-3 minutes.  Finish with sauce and cook for 2-3 minutes.

Taste for seasoning then serve hot with rice.  Enjoy.

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