I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤
Ingredients
- 2 (around 1 lbs) medium Chinese eggplants, cut into long sticks of about 2 inches (5cm)
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 8 cloves shallots, thinly sliced
- 2 inches (5 cm) ginger, finely minced or grated
- 5 bird eye chili peppers, sliced(optional)
- 2 medium tomatoes, cut into small wedges
- 4 green onions, thinly sliced
- 2 Tbsp oyster sauce
- 3/4 tsp salt or to taste
- 1/2 tsp white pepper powder or to taste
- 200 ml water
Steps
- Place eggplants in a large bowl of salt water. Place a lid on top to keep the eggplants underwater for 30 minutes to 1 hour. Drain and pat dry.
- Heat the vegetable oil in a pan over medium high heat.
- Sauté garlic, shallots, and ginger until fragrant.
- Add eggplants. Cook until they’re soft.
- Season with oyster sauce, salt, and pepper. Stir to mix well.
- Add water. Keep cooking until the water is boiling.
- Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring.
- Add green onions. Mix well once again. Remove from the heat.
- Serve hot over steamed white rice! Yum!
Eggplant Oyster Sauce Stir Fry #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 123 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,
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