Fried eggplants in glaze topcook.tomathouse.com
Preparation:Combine 2 tablespoons each water and oyster sauce, 2 teaspoons chili garlic sauce, 1 1/2 teaspoons fish sauce, and 1 teaspoon sugar; set aside. Halve 4 small Japanese eggplants lengthwise, then cut into 1½-inch pieces. Saute in 3 tablespoons vegetable oil in a nonstick skillet over medium heat until tender, 6 to 8 minutes. Add the sauce. Cook over low heat, stirring occasionally, until the eggplants are glazed, 30 seconds to 1 minute. Sprinkle with finely chopped peanuts and cilantro. Ingredients:
- 4 eggplants
- 2 tablespoons oyster sauce
- 2 tsp garlic chili sauce
- 1.5 tsp fish sauce
- 1 teaspoon of sugar
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