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Japanese-style eggplant stir-fry
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 28 mins
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Ingredients
for
4
- Ingredients
- 2 Tbsps sesame oil
- 1 pc fresh ginger (approx. 2 cm, finely diced)
- 1 clove garlic cloves (finely diced)
- 2 Eggplant (sliced)
- 4 Tbsps soy sauce
- 1 tsp Oyster sauce
- 3.333 cups Tofu (plain, drained and cut into approx. 2 cm cubes)
- 2 cups Snap pea
- 2 Tbsps light Sesame seeds
Preparation steps
1.
Heat the oil in a wok and fry the ginger and garlic. Add the aubergines and fry for 5-7 minutes, stirring.
2.
Deglaze with the soy sauce and oyster sauce. Finally stir through the tofu and mange tout. Divide between bowls, sprinkle with sesame seeds, and serve with basmati rice, if desired.
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