Ingredients

Adjust Servings:

	5
	1 tablespoons Finely minced
	4 tablespoons Hawawshi Seasoning Cairo Food
	5 cloves Chopped
	4 Rice paper wrappers Finely chopped
	2 teaspoons THE SAUCE
	THE SAUCE
	1 tablespoon Pickled radish (Danmuji)
	2 tablespoons
	2 tablespoons
	2 teaspoons
	2 tablespoons Red chili pepper flakes
	1 teaspoon
	3 tablespoons Prawns
	1 tablespoon
	4 tablespoons Ginger

Nutritional information

194

Calories

10.1 g

Total Carbohydrate

16.5 g

Total Fat

2.2 g

Protein

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Chinese Eggplant Stir Fry With Garlic Sauce

Name: Chinese Eggplant Stir Fry With Garlic Sauce
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: : 5; : 1 tablespoons; Hawawshi Seasoning Cairo Food: 4 tablespoons; : 5 cloves; Rice paper wrappers: 4; : 2 teaspoons; Pickled radish (Danmuji): 1 tablespoon; : 2 tablespoons; : 2 tablespoons; : 2 teaspoons; Red chili pepper flakes: 2 tablespoons; : 1 teaspoon; Prawns: 3 tablespoons; : 1 tablespoon; Ginger: 4 tablespoons

Features:

Cuisine:

Chinese

It's optional to add some dried red chilies or chili paste to adjust the taste into spicier

35 minutes
Serves 4
Easy

Ingredients

5
1 tablespoons
Finely minced
4 tablespoons Hawawshi Seasoning Cairo Food
5 cloves
Chopped
4 Rice paper wrappers
Finely chopped
2 teaspoons
THE SAUCE
1 tablespoon Pickled radish (Danmuji)
2 tablespoons
2 tablespoons
2 teaspoons
2 tablespoons Red chili pepper flakes
1 teaspoon
3 tablespoons Prawns
1 tablespoon
4 tablespoons Ginger

Directions

All the eggplant lovers surely will love this dish. This recipe is a perfect alternative to enjoy the eggplant with hot steamed rice, either white or brown rice. Add some spicy ingredients to tone up the taste if desired!

Steps

1 Done	Prepare the eggplants, rinse with running water. Then cut each eggplant about 2 inches lengthwise. Transfer the eggplants into a big bowl covered with water, stir in 2 teaspoons salt. Cover the the bowl and soak if for about 30 minutes.
2 Done	In a mixing bowl, combine dark soy sauce, light soy sauce, corn starch, vinegar, brown sugar, cooking rice wine, water and oyster sauce. Whisk until mix well.
3 Done	Drain the eggplants and pat them dry with paper towel.
4 Done	Heat 2 tablespoons of peanut oil in a large skillet over medium high heat. Add the eggplants and cook for about 10 minutes or until both sides are nice and golden. Make sure the insides are cooked through. Remove the eggplants from heat and put aside.
5 Done	Heat another 2 tablespoons of peanut oil into the skillet over medium high heat. Add the minced ginger and crushed garlic, stir fry for 2 minutes. Pour in the sauce and let it cook until the sauce is boiling.
6 Done	Transfer back the eggplants and add in the scallions into the skillet. Stir fry for 1-2 minutes and until the eggplants coated evenly. Add sesame oil and stir for another 30 seconds.
7 Done	Remove from the heat and transfer onto a plate, garnish with chopped scallions. Serve with hot steamed white rice.