I prefer to use the long Japanese eggplants in many dishes. They do not need to be salted beforehand, and they cook quickly. This dark, sensuous dish makes a sensational accompaniment for simply prepared fish or chicken. Sichuan peppercorns are a fragrant, flowery-tasting Asian spice available at Asian markets, but if you don't have them, just omit.
- ½ cup soy sauce
- ½ cup hoisin sauce
- 1 tbsp hot Asian chili sauce
- ¼ cup seasoned rice vinegar
- ¼ cup sake
- 2 tbsp chopped garlic
- 1 tsp Sichuan peppercorns, optional
- 3 Japanese eggplants
- ¼ cup vegetable oil
- 1 red pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp chives or garlic chives
Combine soy sauce, hoisin, chili sauce, vinegar, sake, garlic and peppercorns in a bowl.
Cut each eggplant in half lengthwise, then cut each half into 4 pieces.
Heat a wok or large skillet over high heat. Add oil and heat. Add eggplants, red pepper and onion and stir-fry for 5 minutes.
Cover wok, reduce heat to medium-low and cook for 5 minutes, or until eggplant is soft.
Add soy sauce mixture, increase heat to medium and simmer, uncovered, for 6 minutes or until sauce is syrupy, stirring occasionally. Garnish with chives.