JAPANESE EGGPLANT STIR FRY IN HOISIN SESAME GLAZE
Ingredients
¼ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
½ cup vegetable oil
2-pounds Japanese eggplant, cut into 1-1 ½” chunks
¼ cup corn starch
2 tablespoons olive oil
2 tablespoons ginger root, minced
6 large garlic cloves, chopped
3.5 ounces shiitake mushrooms
¾ cup scallions, chopped into 2” pieces
3 teaspoons black and white sesame seeds
3 cups cooked sushi rice
Instructions
Combine the oyster sauce, soy, hoisin, vinegar, and sesame oil in a small bowl and whisk to combine. Set aside.
Heat the vegetable oil in a wok or large deep skillet over medium high heat until very hot.
Toss the eggplant chunks with the corn starch in a large bowl until evenly coated. Add the eggplant to the hot oil and cook, stirring frequently until the eggplant is very tender when pierced with a fork, about 6-8 minutes. Remove the eggplant from the pan and set aside.
Add the olive oil to the pan and cook the ginger and garlic until fragrant, about 2-3 minutes. Add the mushrooms to the pan and cook for 3-4 minutes more until the mushrooms are soft and begin to lightly brown. Add the eggplant back to the pan along with the sauce and continue to cook for 2 minutes more, tossing constantly until well coated and the eggplant is velvety in texture. Toss in most of the scallions reserving a few for garnish.
Serve the eggplant over the rice and garnish with more scallions and the sesame seeds.
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i used this recipe but with some alterations. i sliced the eggplant longitudally and soaked it for several hours in a bowl of water with about a little more than one teaspoon of salt, and then i drained it and chopped into chunks. i omitted cornstarch and mushrooms, and used only coconut oil (no olive oil). i threw in some red sweet peppers for color, and some hot chilis. i served with jasmine rice.
It was delicious. I am looking forward to making it again!!!