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Spicy Oyster Chili Sauce:
1. Add oyster sauce, soy sauce, cold water, white vinegar, white sugar, chili paste, ground bean sauce, and sesame oil to small bowl.
2. Stir to combine. Set aside.
Stir-Fry:
1. Add 1-tablespoon cornstarch and 2-tablespoons water to separate small bowl. Stir with fork to make paste. Set aside.
2. Add a few tablespoons canola oil to wok. Heat over medium high heat.
3. Deep-fry eggplant 1 minute. Remove to paper towels.
4. Remove all but 1-tablespoon oil from wok.
5. Stir-fry garlic 10 seconds. Stir in spicy oyster chili sauce.
6. Reduce heat to medium. Simmer 20 seconds.
7. Return eggplant to wok. Simmer 10 seconds.
8. Stir in cornstarch paste, stirring to desired consistency.
9. Serve hot.
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