Stir-Fried Asian Eggplant

• 4 Asian eggplants
• 2 teaspoons salt
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 teaspoons minced garlic
• 2 hot red chile peppers, seeded and thinly sliced

1. Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices.
2. Cover the eggplants with water, add the salt, and stir to dissolve the salt.
3. Soak the eggplants for 5 minutes, then drain well.
4. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
5. Heat a wok or nonstick skillet over high heat.
6. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes.
7. Add 2 tablespoons water and continue stir-frying for 2 more minutes.
8. Add the oyster sauce mixture and stir well to mix.
9. Remove to a platter and serve hot or cold.

eggplants, salt, oyster sauce, sugar, sesame oil, vegetable oil, garlic, hot red chile peppers

Taken from www.foodnetwork.com/recipes/stir-fried-asian-eggplant-recipe.html (may not work)