SERVES 4
INGREDIENTS
- 0,75 dl soy sauce
- 2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
- 2 tbsp. shaoxing jiu (Chinese rice wine) or dry sherry/portvin
- 1 tbsp. sugar
- 1 tsp. crushed red chile flakes
- 1 tsp. salt
- 4 medium (Japanese) eggplants, skivad i tjocka stavar
- 2 tbsp. canola oil eller solrosolja
- 5-10 hackade vitlöksklyftor
- 5-10 cm bit ingefära, skalad och hackad
- 1 tsp. sesame oil
- 1 knippe skivad salladslök
INSTRUCTIONS
Stir soy sauce, vinegar, rice wine, sugar, chile flakes, and salt in a bowl; set sauce aside. Ångkoka auberginen i bambukorg until eggplant is tender when pierced with a knife, 6–8 minutes. Sätt på ris. Transfer eggplant to a plate. Discard water and dry wok; heat over high. Add canola oil, garlic, and ginger; stir-fry 10 seconds. Add eggplant; stir-fry 20 seconds. Stir in reserved sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with sesame oil; garnish with scallions.