Adapted from: Venymae at allrecipes.com
Ingredients
2
tablespoons vegetable oil
4
Japanese eggplants, cut into 1-inch cubes
2
tablespoons vegetable oil
2
onions, thinly sliced
1
tablespoon minced garlic
2
tablespoons soy sauce
2
tablespoons water
1
1/2 tablespoons oyster sauce
1
tablespoon chili garlic sauce
1
teaspoon white sugar
ground
black pepper to taste
1/2
teaspoon Asian (toasted) sesame oil
Directions
1.Heat 2 tablespoons of oil in a large skillet or wok over
medium-high heat until almost smoking. Cook and stir the eggplant cubes until
they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon,
and set aside.
2.Heat 2 more tablespoons of oil in the skillet over medium-high
heat, and cook and stir the onions just until they begin to soften, about 30
seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in
the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black
pepper, and stir to form a smooth sauce. Return the eggplant to the skillet,
lower the heat, and allow the vegetables and sauce to simmer until the eggplant
is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle
sesame oil over the dish, and give one final brief stir to combine.
Footnotes
Cook's
Note: Adding
a small amount of chicken or pork can be done if you need the extra protein,
but definitely is not necessary for the taste. Reduce chili paste a bit if you
find the dish too spicy for your taste.
