Japanese Eggplant Sticks with Spicy Garlic Sauce

Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Japanese Eggplant Sticks with Spicy Garlic Sauce
  • 1
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  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Ingredients
Servings: people
Units:
Instructions
  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
  2. Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
  3. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
  4. Combine aromatics with eggplant and stir-fry for one minute.
  5. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
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Bamboo Stir Fry

Bamboo Stir Fry
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Rating: 5
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A great vegetarian entree that is easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Bamboo Stir Fry
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Rating: 5
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A great vegetarian entree that is easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
  3. Heat oil in a large skillet or wok, over medium high heat.
  4. Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
  5. Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
  6. Remove from heat. Serve alone, with brown rice or rice noodles.
  7. Garnish with cilantro and basil. Enjoy!
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