Eggplant and Pepper Stir-Fry
This quick and easy stir-fry is a tasty way to cook seasonal eggplant and hot pepper together with classic Chinese seasonings. Serve it over rice.
2 tablespoons vegetable oil
4 cloves garlic crushed
8 ounces japanese (asian) eggplant cut into 1/2-inch pieces
2 hot green peppers (use bell pepper if you prefer non spicy food)
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon hot chili pepper oil (optional)
1 pinch sugar
1 teaspoon rice vinegar
1 tablespoon cornstarch
Step 1: Add 1 tablespoon salt to eggplant. Mix well. Set aside for 10 minutes. Squeeze out the liquid. Add 1 tablespoon to the eggplant. Mix well.
Step 2: In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot. Add the eggplant, stirring often, and cook until the eggplant pieces are soft and browned, about 5 minutes. Stir in the garlic, hot green pepper pepper, and cook for another 2 to 3 minutes until the peppers start to become soft but still crunchy. Add the soy sauce, sesame oil, hot chili oil if using, sugar and rice vinegar, and cook for another 1 minute until heated through.
Adjust the seasonings to taste if needed. Top with fresh cilantro and scallions(optional), and serve warm with rice.