Japanese Eggplant Stir-Fry Recipe
Photo: aksenya/iStock/Thinkstock
Serves 4
2 small Japanese eggplants
1/4 cup chicken broth
2 Tbsp. tamari or soy sauce
1 Tbsp. grapeseed oil
1 tsp. finely chopped garlic
1 tsp. finely chopped, peeled fresh ginger
Sesame seeds, for sprinkling
Slice the eggplants into 1/2-inch chunks.
In a small bowl, whisk together the broth and tamari.
Heat a large wok over medium-high heat, then add the oil, garlic and ginger, and sauté for 30 seconds, or until fragrant. Add the eggplant and cook for 3 to 5 minutes more, until browned.
Stir in the broth mixture, reduce the heat to low and simmer for 3 minutes, or until the sauce thickens and the eggplant softens. Add sesame seeds before serving.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
Ingredients
Directions
Slice the eggplants into 1/2-inch chunks.
In a small bowl, whisk together the broth and tamari.
Heat a large wok over medium-high heat, then add the oil, garlic and ginger, and sauté for 30 seconds, or until fragrant. Add the eggplant and cook for 3 to 5 minutes more, until browned.
Stir in the broth mixture, reduce the heat to low and simmer for 3 minutes, or until the sauce thickens and the eggplant softens. Add sesame seeds before serving.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
NEXT STORY
