Let’s do this, shall we? I got this recipe from the Food Network site, contributed by Katie Chin.
I murdered one whole Asian eggplant by cutting it in half length-wise and then slicing into it diagonally into half-inch pieces. As you can see, I’ve got the eyes of a mole and cannot cut a vegetable properly to save my life. That’s why you see all those fatty pieces in there.
Then I discarded the bits into a bowl filled with water and two teaspoons of salt, letting it sit for five minutes until that sodium goodness dissolved.
Then I committed another act against humanity by disemboweling a tomatillo pepper, effectively deseeding it. Actually, I just cut it in half like the eggplant.
Chop! Chop! Chop! Thin slices, please. Thank you.
On the side, I whipped up a little somethin’ somethin’ with one teaspoon of sesame oil, one teaspoon of sugar, and one tablespoon of oyster sauce.
Put my veggies in a bowl along with a couple teaspoons of minced garlic.
Then I splashed two tablespoons of vegetable oil in my wok-like pan on high heat…
… and dumped those suckers in! Some oil splashed on me. It was as if the food were spitting on me for doing something horrible… oh well.
Stir-fried for a good two minutes!
Threw in two tablespoons of water and stir-fried again for another two minutes!
Then I added the ooey-gooey oyster sauce concoction and stirred it around for a bit.
Buuuuuuut a problem arose. Remember how I didn’t cut the eggplants properly? Yup, my eggplants were not fully cooked, so I had to stir-fry it some more for a good… oh… three to four minutes? Yeah.
Anyway, you’ll see the final product tomorrow! Ciao.