Drool over this stir-fried eggplant with an Asian inspired saucy and sweet oyster sauce. Can serve as your side dish or one of the main course. This recipe is quick and easy to prepare. Meat-less yet appealingly tasty dish.
vegetable oil, for frying
1 large-sized eggplant, sliced into 2-inch thick
1 egg white, beaten
1 cup soy sauce
1/2 cup sugar
2 tablespoons oyster sauce
1 teaspoon garlic, minced
pinch of black ground pepper
2 tablespoons chopped spring onions
* In a wok with hot oil, stir-fry eggplant until brown. Add egg white, stir and cook for 2-3 minutes. Set aside.
* In a pot, place soy sauce and sugar. Cook over medium heat until the sugar dissolves and caramelize. Add garlic and oyster sauce, season with pepper. Cook for another 3 minutes with continuously stirring.
* Place eggplant on a serving dish and drizzle with the oyster sauce mixture. Sprinkle some chopped green onions on top.