Eggplant with garlic sauce

Yummy eggplant stir-fry, a classic sichuan dish.

Ingredients

Sauce

Directions

1. Cut eggplant into two-inch long pieces, then quarter those pieces length-wise so you have long, 2-inch pieces.
2. Steam eggplant for 15 minutes
3. Cut mushrooms and peppers into large chunks
4. Mince about 1/4 of the sweet peppers, as well as the garlic, ginger, green onion, and dried red chilies.

5. Put veggies into three separate bowls for stir-frying

   1. Sweet pepper chunks and mushrooms
   2. Green onions
   3. Remaining veggies (including minced sweet pepper)
6. Mix the sauce ingredients together
7. When the eggplants have finished steaming, remove them, and place in a colander so they can drain.
8. Dry out your wok (if you steamed in it) and heat it on high until it reaches 300-350 F
9. Add 2 tsp vegetable oil (corn, peanut, ..), heat until shimmering
10. Add minced veggie (aromatics) plate and cook for about 30-45 seconds
11. Add mushrooms and some of the green onions and cook about 30 seconds
12. Add sweet pepper chunks, cook about 60 seconds
13. Add sauce, cook until boiling
14. Add eggplant, cook for about 1 minute
15. Add 1 tsp sesame oil to finish
16. Plate and garnish with remaining green onion

Notes

1. If using western eggplants, remove some of the skin (it’s thicker) and some of the seeds.