Stir Fried Chinese Eggplant

• 8 ounces, weight Chinese Eggplant
• 1 Tablespoon Peanut Oil
• 2 cloves Garlic, Minced
• 1 whole 1 Inch Piece Of Ginger, Minced
• 1 teaspoon Chili Sauce
• 3 Tablespoons Water
• 1 teaspoon Oyster Sauce
• 2 whole Green Onions, Chopped

1. Cut the eggplant in half lengthwise. Take each half and cut it into quarters, cutting each half vertically across the middle. Then cut each quarter into thirds, again cutting vertically. You should end up with 24 long pieces of eggplant.
2. Heat a wok over high heat it's very hot. Reduce heat to medium and add oil. Add eggplant and cook over medium heat until browned and soft, stirring to brown both sides of the eggplant. Move eggplant to the side of the wok.
3. Reduce heat to medium low and add garlic, ginger and chili paste. Cook 1 minute, stirring frequently. Then mix garlic and ginger with the eggplant and add water. Turn the heat to high and add oyster sauce. Wait until the water is bubbling and then start mixing the vegetables together with the sauce. Cook 2-3 minutes or until water is almost gone. Sprinkle with green onions and serve.

weight chinese, peanut oil, garlic, ginger, chili sauce, water, oyster sauce, green onions

Taken from tastykitchen.com/recipes/sidedishes/stir-fried-chinese-eggplant/ (may not work)