Description
A quick, stir-fried eggplant dish made with a sweet and savory oyster sauce. Despite being so quick and easy, the dish is full of umami flavors. Serve with rice.
Ingredients
3 medium-small eggplant
3 tablespoons oyster sauce
1/2 tablespoon sesame oil
1/2 tablespoon sugar, plus more to taste
1/2 tablespoon cornstarch
1 tablespoon water
Small bunch cilantro*
Instructions
1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add the cornstarch mixture to the oyster sauce.
2. Heat a large pan on medium high heat with the vegetable oil. When the oil is hot, add the eggplant and cook for about 6-8 minutes or until golden brown and softened. Pour the sauce into the pan and quickly mix together. Stir-fry for another minute or two until some of the sugar in the sauce has caramelized.
3. Tear the cilantro into pieces and mix with the eggplant. Serve immediately.
Notes
If you’re not a cilantro fan substitute with flat leaf parsley.
Keywords: eggplant, oyster sauce, stir fry, quick, asian