Ping Tung eggplant continues to produce well. Harvested quite a few more this week so decided to feature another eggplant dish.
If you are not into spicy food, or your love it but it does not love you, simply leave out the Asian chili sauce. It is just as good.
I like to serve this wrapped in leaf lettuce, also good in steamed (scroll down linked post) or unsteamed pita halves.
This dish freezes well.
Spicy Ping Tung
¾ pound Ping Tung eggplant, 2 – 3, cut into wedges or finger-size logs (see NOTE 1)
2 tablespoons oil
2 – 3 cloves garlic, minced
1 – 3 teaspoons Asian chili sauce or to taste
1 tablespoon ginger wine
2 tablespoons regular or gluten free soy sauce
1 teaspoon sugar
¼ – ½ cup vegetable or chicken broth
1 tablespoon Chinkiang vinegar (see NOTE 2)
2 teaspoons Asian sesame oil
1 scallion, thinly sliced
1 tablespoon toasted white sesame seeds
1. Add oil to preheated wok or frying pan. Add garlic and chili sauce. Stir-fry over medium heat for 30 seconds. Add eggplants, stir-fry until soft, adding broth 1 tablespoon at a time if wok or frying pan seems dry.
2. Add ginger wine, soy sauce and sugar. Stir-fry about 1 minute. Add remaining broth, bring to a boil. Cover and cook until just about all the liquid is absorbed.
3. Stir in Chinkiang vinegar and sesame oil. Remove to serving platter. Garnish with scallion and sesame seeds. Serve hot or cold.
(If you like a more mellowed vinegar flavor add vinegar during step 2 same time as ginger wine.)
NOTE 1: Substitute any available eggplant for the Ping Tung. The texture (not as creamy) will be different, and the eggplant may require peeling, but still very good.
NOTE 2: Substitute balsamic vinegar for the Chinkiang vinegar. Other vinegars work well with this recipe also. I have substituted unseasoned rice vinegar with good results.
Do check the acidity level of the vinegar you are substituting and make adjustments. The acidity level in both the Chinkiang vinegar and rice vinegar is under 5%.
Gluten free readers, do check list of ingredients on vinegar bottle.
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