Stir-fried eggplant with red chillies

Kylie Kwong, from My China, pg.35
Stir-fried eggplant with red chillies

Serving size: Serves 4-6
Cuisine type: Asian, Chinese
Cooking time: Less than 30 minutes
Special options: Diabetic, Low Carb, Low cholesterol, Low fat, Low GI, Vegan, Vegetarian
Course: Entree, Side dish
Favourite flavours: Easy recipes

INGREDIENTS

400g eggplant
3 tablespoons peanut oil
5cm piece of ginger, finely sliced
3 cloves garlic, roughly crushed
¼ cup shao hsing wine
1 tablespoon brown sugar
2 tablespoons brown rice vinegar
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 large red chilli, finely sliced lenghways
METHOD

Remove stems from eggplant and cut into 1cm rounds and then slice these again into 1cm pieces.

Heat 2 tablespoons of the peanut oil in a hot wok until surface seems to shimmer slightly.

Add eggplant and stir-fry for about 2 ½ minutes, being careful not to let it burn. Add remaining peanut oil to wok with ginger and garlic and stir-fry for 1 minute.

Add shao hsing wine and sugar and stir-fry for 1 minute.

Add remaining ingredients and stir-fry for a further minute.

Serve immediately.

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Tip: Try "lamb & potato" or "Low GI"
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