New Hampshire CSA
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Recipes we love...
Here is the recipe that I found on Allrecipes.com for Asian eggplant that I modified it
somewhat. It’s sweet, spicy, and very good.
Asian Eggplant with Garlic Sauce
3 Tablespoons canola oil
4 Asian eggplants, halved lengthwise and cut into 1 inch half moons
1 Cup water
1 Tablespoon crushed red pepper flakes (very spicy), or to taste
5 Cloves crushed garlic
5 teaspoons raw sugar (can use white sugar)
1 teaspoon cornstarch
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
Heat canola oil in a skillet or wok over high heat. Add garlic and stir fry the garlic for a few seconds. Add the eggplant to the skillet, stir fry until soft, around 4 minutes. Stir in the water, and red pepper flakes. Cover and simmer until all the water is absorbed.
Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nancy Campbell
Asian Eggplant with Garlic Sauce
3 Tablespoons canola oil
4 Asian eggplants, halved lengthwise and cut into 1 inch half moons
1 Cup water
1 Tablespoon crushed red pepper flakes (very spicy), or to taste
5 Cloves crushed garlic
5 teaspoons raw sugar (can use white sugar)
1 teaspoon cornstarch
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
Heat canola oil in a skillet or wok over high heat. Add garlic and stir fry the garlic for a few seconds. Add the eggplant to the skillet, stir fry until soft, around 4 minutes. Stir in the water, and red pepper flakes. Cover and simmer until all the water is absorbed.
Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nancy Campbell