Most varieties of eggplant work beautifully in this stir-fry. A side of rice is a must.
2 tablespoons packed light brown sugar
2 tablespoons soy sauce
1 tablespoon lemon juice
2 teaspoons toasted sesame oil
1/4 teaspoon red chile flakes
1/2 cup reduced-sodium chicken broth
1 tablespoon minced fresh ginger plus 1/3 cup finely slivered fresh ginger matchsticks
1 pound eggplant (Chinese, Japanese, regular globe, or Indian), stemmed
1/4 pound slender broccolini, cut in half crosswise
3 tablespoons canola oil
1/2 cup finely chopped shallots
1 tablespoon chopped cilantro
1 tablespoon chopped fresh mint leaves
How to Make It
In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.
Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.
Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.
Drain and dry wok, add canola oil, and heat over high heat. Add slivered ginger; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels. Pour oil into a bowl; return 1 tbsp. oil to wok.
Add half of eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to wok with remaining eggplant and the shallots. Cook as before.
Return eggplant to wok with sauce. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes.
Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of liquid evaporates, 1 minute. Stir in cilantro and mint and top with fried ginger.
We totally loved this dish.It was not complicated and used easily available ingredients. I followed the recipe as written with the exception of using fried shallots in placed of the fried ginger sticks (I find ginger too hard to cut to try to cut it into the thin matchsticks as called for and shown in the photo.) The onions were delicious. Also, the cooking time was off for me. After sauteeing the eggplant (I used Japanese) for 3 minutes per batch as called for, the remaining 8 to 15 minutes of cooking time was way too long. i cooked the eggplant for about 3 minutes more, added the broccolini for another 2 minutes, and everything was perfectly cooked. There was just enough of that delicious sauce left so no extra reducing time was needed, Also, I can't see how this could possibly serve up to 6 people (3-4 servings seems more reasonable). The two of us polished off the entire amount and didn't feel like we overate-possibly because it was so-o-o-o yummy. Highly recommended.
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