A KosherEye Signature Recipe
1 eggplant (about 1 pound)
2 quarts water
3 tablespoons vegetable oil*
1 tablespoon finely minced fresh ginger root
1 tablespoon sliced scallion, both white and green, cut into 1/8-inch pieces
1/4 teaspoon dried pepper flakes
1 tablespoon finely minced garlic (4 - 6 cloves)
1 tablespoon soy sauce
2 teaspoons sugar
1/4 cup water
Fresh basil, thinly sliced (optional)
Peel eggplant and slice crosswise 1 1/2-inch thick. Cut each slice into 1/2-inch strips, then cut strips every 1/2-inch to make rectangular pieces.
Boil 2 quarts of water in large saucepan. Add eggplant, brining to a boil, and boil for 2 minutes. Drain.
Set a frying pan or wok over high heat. When hot, pour in the oil.
Add minced ginger to oil and mix a few times, then add the scallion pieces and pepper flakes and mix for a few seconds. Add garlic and let it sizzle for a few seconds; stir and toss continually.
Add blanched eggplant and stir-fry until all pieces are hot and coated with oil. Add soy sauce and sugar and mix well. Pour in 1/4 cup water, turn heat to medium, and cover the pan. Cook for 3 minutes, mix again, dish up and serve at once. Sprinkle with fresh basil, if desired.
Yield: Serves 4
*KosherEye likes to use a mixtue of part Roasted Sesame Oil and part vegetable oil. We suggest Joyce Chen Roasted Sesame Oil.