Seriously Simple: This Asian dish is a favorite in our family
4 scallions, finely chopped
1 tablespoon chili paste with garlic
2 tablespoons sherry
2 tablespoons soy sauce
1/2 teaspoon sugar
2 teaspoons cider vinegar
1/2 cup chicken stock
Salt to taste
2 teaspoons dark sesame oil
1. In a wok over high heat add the peanut oil, swirling around to coat the sides. When the oil is hot but not smoking, add the eggplant and toss every 15 to 20 seconds for 2 to 3 minutes or until lightly browned.
2. Add the garlic, ginger and scallions, and toss for another minute. Add the chili paste, sherry, soy sauce, sugar, cider vinegar and chicken stock, and cook, tossing every 15 to 20 seconds for 3 minutes.
3. Reduce the heat, cover and simmer for 10 to 12 minutes or until the eggplant is tender. Remove the cover and add salt to taste. Drizzle with the sesame oil and serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
