Eggplant Yangshuo Style

[Ellen Shapiro]

Eggplant Yangshuo Style

While in China during my Seven Weeks in Tibet, one day on bikes ended at the cooking school. It was an optional activity, and I was tired, but I knew I had to do it for my fellow eGullet Society members.

Heat wok and add oil. Heat oil until smoking, then add eggplant and fry until browned and cooked through. Move eggplant to side, away from center of wok, reduce heat and fry garlic, ginger and pepper for one minute. Mix eggplant in with vegetables, salt, water and oyster sauce. Add spring onions and serve. Note: while we were cooking, all of our measurements were done by eye and taste. You can do the same or follow the recipe exactly, which I have also tested

• 1 large eggplant (or by weight, approximately ½ pound, 250 g) thinly sliced in ½ inch strips
  
• 4 T peanut oil
  
• 1 red pepper, sliced
  
• 4 cloves of garlic, crushed
  
• 4 spring onions, chopped
  
• 1 tsp salt
  
• 1 T oyster sauce
  
• 1 T water
  

Heat wok and add oil. Heat oil until smoking, then add eggplant and fry until browned and cooked through. Move eggplant to side, away from center of wok, reduce heat and fry garlic, ginger and pepper for one minute. Mix eggplant in with vegetables, salt, water and oyster sauce. Add spring onions and serve. Note: while we were cooking, all of our measurements were done by eye and taste. You can do the same or follow the recipe exactly, which I have also tested

Keywords: Easy, Chinese

( RG1205 )