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Chef Katie Chin
Course Side Dish
Cuisine Asian


  • 4 Asian eggplants cut in half lengthwise than diagonally in 1/2″ in (1.25cm) slices.
  • 2 teaspoon salt
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • 2 tablespoons oil
  • 2 garlic cloves minced
  • 2 red hot chili peppers seeded and thinly sliced
  • 2 tablespoons water


  • Cover the eggplants with water, add salt and stir to dissolve salt. Soak the eggplants for 5 minutes then drain well.
  • In a small bowl, combine the oyster sauce, sugar, and sesame oil. Set aside.
  • Heat the oil in a wok or skillet over medium-high heat. Add the garlic, chili peppers, eggplant and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Serve immediately with hot steaming rice.