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Hot Chinese Eggplant (Aubergine)

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“Got this off a recipe card at the grocery store.Yum!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
  2. Place strips in a colander, sprinkle with salt and toss to coat.
  3. Let drain for 30 minutes.
  4. Rinse.
  5. Squeeze to remove water.
  6. Mix first 5 ingredients in a bowl.
  7. In a skillet or wok heat the oil.
  8. Add the eggplant, garlic and ginger.
  9. Stir fry over high heat for 3 minutes.
  10. Add sauce and stir well.
  11. Reduce heat to medium low, simmer 15 minutes.
  12. Gradually turn up heat.
  13. Cook until sauce is reduced to a thick glaze.
  14. Garnish with sesame seeds.
  15. Serve immediately.

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