Eggplant Oyster Sauce Stir Fry

I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤

Ingredients

• 2 (around 1 lbs) medium Chinese eggplants, cut into long sticks of about 2 inches (5cm)
• 3 Tbsp vegetable oil
• 4 cloves garlic, minced
• 8 cloves shallots, thinly sliced
• 2 inches (5 cm) ginger, finely minced or grated
• 5 bird eye chili peppers, sliced(optional)
• 2 medium tomatoes, cut into small wedges
• 4 green onions, thinly sliced
• 2 Tbsp oyster sauce
• 3/4 tsp salt or to taste
• 1/2 tsp white pepper powder or to taste
• 200 ml water

Steps

1. Place eggplants in a large bowl of salt water. Place a lid on top to keep the eggplants underwater for 30 minutes to 1 hour. Drain and pat dry.
2. Heat the vegetable oil in a pan over medium high heat.
3. Sauté garlic, shallots, and ginger until fragrant.
4. Add eggplants. Cook until they’re soft.
5. Season with oyster sauce, salt, and pepper. Stir to mix well.
6. Add water. Keep cooking until the water is boiling.
7. Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring.
8. Add green onions. Mix well once again. Remove from the heat.
9. Serve hot over steamed white rice! Yum! 

Eggplant Oyster Sauce Stir Fry #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 123 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

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