JULY 26, 2021
Hi Everyone!
Here we are at Week 8. As I’m sure you’ve noticed, the composition of your shares is changing. As different vegetables reach ripeness, they are added into the share, while those that are “over” are dwindling. So, no more lettuce until the fall.
This week’s share is bringing us Oriental eggplants, also called Chinese eggplants. These are easy to cook and are tender and delicious. Today’s recipe is for stir-fried Chinese eggplants with garlic sauce.
STIR-FRIED CHINESE EGGPLANTS WITH GARLIC SAUCE
INGREDIENTS: No amounts. It’s all to taste!
- Chinese eggplants, washed, dried, and cut into strips. No need to peel them!
- Soy sauce
- Garlic, chopped
- Sugar
- Vinegar
- Shaoxing wine or dry sherry
- Sesame oil
- Whisk the ingredients for the sauce in a bowl and set aside
- Stir fry the eggplant with a little oil for a few minutes over medium heat, until they are tender. Transfer the eggplant to a bowl.
- Use the same pan and after cooling them for a minute, return the eggplants to the pan.
- Add the sauce and stir fry for a quick minute and drizzle a little sesame oil into the dish.
- Serve with brown rice or white rice.
HELPFUL HINT: Always make sure that your eggplant is cooked through before serving it.
ANOTHER HELPFUL HINT: If you’re not a purist, you can add mushrooms, onions, meat, or mixed vegetables to this dish.
I hope you enjoy this – it only takes 20 minutes to make and you don’t need to turn on the oven!
Have a delicious week!
Best,
Judi