Stir-Fried Japanese Eggplant

This is a terrific accompaniment to other stir-fried dishes like Ginger Beef with Steamed Rice. The taste of slight sweetness and saltiness compliments almost any assortment of stir-fried dishes.
Yield 4 servings

2 tablespoons peanut oil
3 cloves garlic crushed
8 ounces Japanese eggplant (2 small), sliced lengthwise into 3/8 inch slices
1 1/2 tablespoon soy sauce
1 tablespoon shoaxing rice cooking wine or dry sherry
1 teaspoon sugar (palm sugar preferred)

1 In hot wok, heat oil and add garlic. Stir 30 seconds.
2 Add eggplant, soy, rice wine, and sugar.
3 Reduce heat. Stir fry 5 minutes. Serve.

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