Monday, August 8, 2011

Stir-fry Japanese Eggplant with X.O Sauce

When we was Cameron Highland,I bought 2 kilos of Japanese eggplant at the vegetable farm on our way home.My mom said the Japanese eggplant sold in Cameron Highland price is not cheaper than the price sold at the wet market she frequent visit.Anyway,I don't mind getting it because the Japanese eggplant look so fresh,huge and long.I rarely seen this kind of eggplant in States.I suggested to my mom that I would like to make Eggplant in Garlic Sauce using Lee Kam Kei ready garlic sauce but there is no LKK garlic sauce handy at home. The only sauce available is X.O sauce..Cooking Japanese Eggplant with X.O.sauce is not bad at all..If you have not try X.O sauce yet,you should try it today!! It's ideal to try it with eggplant..









Ingredients:


1 kilo Japanese eggplant(about 2 eggplant)washed and cut small about 1x2 inch
2 red chili pepper,sliced
2-3 cloves garlic,peeled and minced
2 tbsp X.O sauce
1 tbsp sugar
salt to taste
1 tbsp chili paste or chili boh*optional"
1/2 cup oil


Method:

1:Heat oil in wok or large skillet at high heat.Slowly toss in cut eggplant into the hot oil,stir well.Cook for about 5 minutes,then use a hole scoop to dish out into clean running water.The reason is to remove excess oil.Or just leave it as it's if you don't mind having extra oil.

2:Heat a skillet with 2 tbsp oil and garlic at medium heat.Fry garlic for 30 seconds then add in X.O sauce and chili paste,stir well for 3 minutes before toss in the cooked eggplant,sugar,cut chili pepper and salt.Toss all the ingredients well for another 2 minutes,check the seasoning.

3:Dish out and serve warm with steamed white rice.









8 comments :

wendyywy @ Table for 2..... or more said...

Is the eggplant big and fat and looks very dark?
It's a rare find downhill.
All we get downhill are those longish purplish ones.

Sunshine said...

I love Love love eggplant how ever is being cooked I don't care!! looks sooo yummy...

I went to Cameron Highlands when I was really young. I heard is really developed now. Anything yummy and worth visiting there?

Little Corner of Mine said...

Very well done! You managed to keep the skin purple!

Shu Han said...

I love eggplant! have never tried it with xo sauce before, in fact i dont really think i've tried xo sauce before.. is it possible to make from scratch??

ICook4Fun said...

I still have 2 eggplants in my fridge. I want to cook this too but I don't have any XO sauce in hand. So I have make something else with it. Have a great time in Korea.

Sure said...

Japanese food is tasty
Cook Recipes
Kitchen Shop

My Asian Kitchen said...

wendy:
all the eggplant I see is really huge and purplish..The farmer said the rest of the eggplant that are still on the plants is to import to Spore..

sunshine:
at least you was there when you're young..I so malu to said that I never been to Cameron..and this is my 1st time!lol! Most of the ppls whom resident there are Chinese and orang asli..worker and farmers...the hotel is OK..

LCOM:
Thanks!I wonder why the eggplant I cooked in States doesn't stay purplish..

Shu Han:
If I'm not mistaken you can make XO sauce from scratch but why bother if I can get ready make paste..If I'm hard working maybe I will try out making from scratch:)

Gert:
Thanks! yes I'm now in Korea..The internet connection is really great even though I have one bar signal.

sure:
yes it's thanks for dropping by:)

To Food With Love said...

Love eggplant! That must taste so good with the xo sauce!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.