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Asian Style Sauteed Eggplant
2 tablespoons vegetable oil
1 tablespoon chopped onion
4 cups cubed eggplant
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon chili paste with garlic
1 tablespoon rice vinegar
1/4 cup water or chicken broth
1/2 teaspoon sesame seeds
Heat oil with onion in a heavy-bottomed frying pan or wok until soft, about 2 minutes. Add eggplant and stir and toss until cubes are coated and oil has been absorbed, about 2 minutes.
Add oyster sauce, soy sauce, chili paste, vinegar and 1/4 cup water or chicken broth. Cover and simmer over medium heat until
tender, about 5 minutes. Stir in sesame seeds and serve as an appetizer or a side dish to chicken or pork.
Serves 3 to 4.
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Asian Style Sauteed Eggplant
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Category: Recipes
Prep Time: Cook Time: Total Time:
Asian Style Sauteed Eggplant
2 tablespoons vegetable oil
1 tablespoon chopped onion
4 cups cubed eggplant
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon chili paste with garlic
1 tablespoon rice vinegar
1/4 cup water or chicken broth
1/2 teaspoon sesame seeds
Heat oil with onion in a heavy-bottomed frying pan or wok until soft, about 2 minutes. Add eggplant and stir and toss until cubes are coated and oil has been absorbed, about 2 minutes.
Add oyster sauce, soy sauce, chili paste, vinegar and 1/4 cup water or chicken broth. Cover and simmer over medium heat until
tender, about 5 minutes. Stir in sesame seeds and serve as an appetizer or a side dish to chicken or pork.
Serves 3 to 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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