Eggplant Stir Fry
2 Chinese medium eggplants 1 green onion, cut into 2 inch lengths 2 cups vegetable oil 1 clove garlic, finely chopped 2-3 tablespoons Ying's Stir Fry Sauce
1. First cut eggplant into 1 1/2 inch pieces. Slice each piece into three lengthwise and then cut each into three lengthwise again. They will become strips. 2. Heat oil in a wok over medium high heat. When it's hot, add half of the eggplant strips. Deep fry for about 3 minutes or until eggplant become browned outside. Repeat with the rest of the eggplant. Drain. 3. Remove oil from wok, reserving about 1 teaspoon oil. Add garlic, green onion and stir for 30 seconds. Add Ying's Stir Fry Sauce. When it starts bubbling, add fried eggplant. Stir to coat.
Serve over rice. Note: when frying eggplants, make sure oil is hot before adding them ( It should sizzle when adding eggplant). Otherwise eggplant soaks up too much oil and the dish will be greasy.