Non-Oily Eggplant Prep
Affinity with Ginger
Eggplant is said to absorb a lot of oil in cooking, which causes many people to steer clear of it. This Chinese way of stir-frying the vegetable uses minimum oil and is flavorful, probably because of the Ginger.
Eggplant seems to have an affinity for Ginger and this dish is really a recipe for Eggplant Stirs Ginger. And it only takes four or five minutes to make, one the pep is done, so it’s a good dish for when you’re in a hurry.
1 pound Eggplant
2 tablespoons Oil for frying
1 clove Garlic
1 Green Onion
3 tablespoons fresh Ginger
½ teaspoon Salt
½ cup Stock or Water
1 tablespoon Soy Sauce
1 tablespoon Chinese Wine
½ tablespoon Sugar
Make Mixture 1 by peeling the slicing the Garlic and cutting the Onion crosswise in pieces about a quarter inch long. Cut off about 2 inches of fresh Ginger root, reel and mince the Ginger finely to make about 3 tablespoons. Combine with the Salt and set aside.
Make Mixture 2, combining the Stock, Soy Sauce, Chinese Wine or Sherry and Sugar, mix well and set aside.
To cook, heat the wok until it is hot, then add the Oil. When the Oil is hot, put in Mixture 1 and stir-fry a few seconds.
Put in the Eggplant cubes and stir-fry to coat with Oil and heat through, about 1 minute. Adjust the heat as needed so they do not scorch.
Add Mixture 2, stir to combine and when it is boiling, cover and cook over low fire until the Eggplant cubes are tender, about 4 to 5 minutes.