Ingredients
The following ingredients have 4 Servings
- 400g Japanese eggplants
- 3 tbsp peanut oil
- 5cm piece ginger, finely sliced
- 3 garlic cloves, roughly crushed
- ¼ cup shao hsing wine
- 1 tbsp brown sugar
- 2 tbsp malt vinegar
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 large red chilli, finely sliced lengthways
Instruction
- <p><b>1.</b> Remove stems from eggplants and cut into one-centimetre slices on the diagonal.</p> <p><b>2.</b> Heat two tablespoons of the peanut oil in a hot wok until the surface seems to shimmer slightly. Add eggplant and stir-fry for about 2½ minutes, being careful not to let it burn.</p> <p><b>3.</b> Add remaining peanut oil to wok with ginger and garlic and stir-fry for one minute.</p> <p><b>4.</b> Add shao hsing wine and sugar and stir-fry for one minute. Add remaining ingredients and stir-fry for a further minute. Serve immediately.</p> <p>This rich and intensely flavoured dish makes a great accompaniment to a more delicately flavoured dish such as <a href="http://www.goodfood.com.au/recipes/steamed-snapper-fillets-with-ginger-spring-onions-and-coriander-20170526-gwdn50" target="_blank">steamed snapper with ginger and shallots</a>, or alongside <a href="http://www.goodfood.com.au/recipes/everyday-fried-rice-recipe-20170306-gurmdp">fried rice</a> for a simple and quick meal. You can substitute a splash of leftover red or white wine for the shao hsing – a hint of alcohol adds depth and character.</p>
