Bill's Recipes

Spicy Eggplant Stir-fry

This dish depends upon the sauce, which can be obtained in large Chinese supermarkets. The brand name is "Amoy", labeled "Sauce for Spicy Eggplant" and it comes in small (7.8 oz) jars.

Peel and dice the eggplant into½" to 1" cubes. Heat a large fry pan, preferably non-stick. Add the eggplant (Hint, add the tougher parts, near the stem, first). Sauté under high heat, stirring continuously, until the pieces are turning brown, and the edges are rounded. Add most of the hot water and simmer until tender, testing with a fork (only a few minutes additional). Add a bit of additional water if needed. When done there should be perhaps ¼ cup of liquid in the pan.

Reduce heat, and add 2 heaping tablespoons of the sauce, about a half to a third of the 7.8 oz jar. Stir quickly, remove from heat and serve.