Stir-fried Japanese Eggplant and Cabbage
 
Prep time
Cook time
Total time
 
Recipe type: Side
Cuisine: Asian
Serves: 4
Ingredients
  • ¾ lb Japanese eggplant
  • 5 oz shredded cabbage
  • 5 green onions, cut in ½-1” lengths
  • 2 tsp black sesame seeds
  • 1 ½ Tbsp peanut oil
  • ¼ tsp salt
  • freshly ground pepper to taste
  • 2 Tbsp soy sauce
  • ¼ cup dry sherry
  • 1 Tbsp sesame oil
Instructions
  1. Cut eggplants in quarters lengthwise and then into 2 inch lengths. If your eggplant is wider you may need to do more slicing – you’re aiming for about ½ inch wide pieces.
  2. Heat a large skillet over medium high heat and toast the sesame seeds just until their aroma comes. Transfer to a small bowl.
  3. Add 1 ½ Tbsp peanut oil to pan.
  4. Add eggplant and sprinkle with salt and a generous grind of pepper.
  5. Stir-fry 4 minutes.
  6. Add sherry, soy sauce and cabbage to pan.
  7. Cook and stir 2 minutes.
  8. Add sesame oil and green onions.
  9. Stir another minute and serve.
Recipe by Savory Nature at http://savorynature.com/2013/09/26/stir-fried-japanese-eggplant-and-cabbage/