Ingredients
.5 C soy sauce
.5 C hoisin sauce
1 T hot asian chili sauce
.25 C seasoned rice vinegar
.25 C sake
3 japanese eggplants
.25 C vegetable oil
1 red pepper, thin sliced
1 small onion, thin sliced
2 T chopped chives
2 T chopped garlic
Preparation
Combine soy sauce, hoisin,chili sauce, vinegar, sake, garlic in a bowl. Cut each eggplant in half lengthwise and each half in 4 pieces. fry eggplant, onion and red pepper in the oil for 5 minutes Cover wok and cook 5 minutes more until eggplant is soft. Add soy sauce mixture, increase heat to medium, simmer uncovered 6 minutes or until sauce is syrupy. Garnish with chives
