Chinese Eggplant Stirfry

Category: Main Dish

Cuisine: Asian

☆☆☆☆☆

1 review

Ready in 30 minutes

by brattycake

Ingredients

1 lb chinese eggplant cubed

1 each Red bell pepper julienne

3 tbsp Soy sauce

2 tbsp Rice vinegar

1 clove Garlic minced

1/4 tsp Cayenne pepper

2 tbsp Brown sugar

2 tsp cornstarch

4 tbsp Peanut oil

Sesame seeds garnish

Salt and pepper to taste

3 cups White rice cooked

Directions

-Cube the eggplant and sprinkle with salt. Let stand for 10 minutes. -Rinse and pat dry. -Wisk together the soy sauce, rice vinegar, brown sugar, garlic and cayenne pepper. -Stir cornstarch into a small amount of water to dissolve. -Combine the sauce and cornstarch mixtures. -Heat oil over med/high heat. -Stir fry the eggplant for 5 minutes. -Add the red pepper and cook another 4 minutes. -Add the sauce and cook for 2-3 minutes. -Serve over rice. -Sprinkle with sesame seeds.

Reviews

☆☆☆☆☆

Awesome!

mikesensing

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)