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Ingredients

• 2 cups oil, for blanching (500 ml)
• 4 Japanese eggplants, roll cut or sliced on the diagonal
• 2 teaspoons sesame oil (10 ml)
• 1 teaspoon grapeseed oil (5 ml)
• 1 carrots, sliced ¼-inch thick
• 1 cup sugar snap peas (250 ml)
• 4 kaffir lime leaves, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced ginger (10 ml)
• 1 fresh chile, chopped, or chiles flakes, optional
• 1 1/2 tablespoons soy sauce or tamari (22 ml)
• 1 tablespoon hoisin sauce (15 ml)
• 1 tablespoon toasted sesame seeds, for garnish (15 ml)
• lime wedges, for serving, if desired

Description

Japanese Eggplant Stir Fry - A Recipe From Food Network Canada. Blanching The Eggplant In Oil Will Keep The Skin Of The Eggplant A Bright Purple Colour. If You Want To Omit This Step Stir Fry The Eggplant In A Small Amount Of Oil First For 2 To 3 Minutes

Food Network Canada