Asian Eggplant Stir-fry
1 shallot, chopped or thinly sliced
1 clove garlic, grated or minced
about 3 cups chopped eggplant (about 1/2 medium eggplant)
1-2 cups sugar snap peas
1 carrot, sliced
1 tsp oyster sauce
1/2 tsp chili-garlic sauce (could be increased)
1 tbp soy sauce
1 tsp hoisin
Cooked rice, for serving (I used brown rice, but white or jasmine would also be good)
Put a pan over medium-high heat and add the vegetable oil to coat. Begin sauteeing the chopped shallot until it begins to caramelize. Add the garlic and the eggplant and stir-fry until the eggplant begins to brown and soften. After a few minutes, add the carrots, followed by the sugar snap peas. Stir together the oyster sauce, chili-garlic sauce, soy, hoisin, and water. Add the sauce mixture to the pan, cover, and allow the eggplant to cook for 5 additional minutes. Test for doneness, and serve over rice!
The amount I made was determined by the size of my pan, but if you have a bigger pan, you could make more, or do the sauteeing in 2 batches.