Eggplants Stir-fry with Hoisin Sauce
What You Will Need
Ingredients
- 3-4 medium Chinese eggplants
- 25g potato starch
- 1 green chilli, sliced
- 1 red chilli, sliced
- 1 tbsp minced garlic
- 4 tbsp cooking oil
Sauce Mix
- 3½ tbsp Lee Kum Kee Hoisin Sauce
- 1½ tsp Lee Kum Kee Pure Sesame Oil
- ½ tbsp Lee Kum Kee Premium Soy Sauce
- 1½ tbsp Shaoxing wine
Made with
Lee Kum Kee products
How to make it
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Cut eggplants in half lengthways, then cut each half into 6 wedges. Place them in a large bowl and toss evenly with potato starch to coat.
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Heat a wok / frying pan over medium-high heat with 2 tbsp cooking oil. Add the eggplant and pan-fry until golden on all sides, remove from the pan and set aside. Adding more cooking oil if needed
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Mix all sauce ingredients in a small bowl and set aside.
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Heat up 2 tbsp oil, sauté garlic and chillies for 30 seconds. Pour in the sauce and let it simmer for 1 minute.
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Add fried eggplant and stir to coat with sauce. Serve hot.