Ingredients
1 1/2 Tbsp JFC White Roasted Sesame Seeds
3 Tbsp Lee Kum Kee Chili Garlic Sauce
2 Tbsp Asian Gourmet Chili Oil
1 tsp Kikkoman Black Bean Sauce with Garlic
2 eggplant (about 1 3/4 lbs total), cut into 1/2-inch discs, then cut into 1/2-inch sticks
1 Tbsp Wegmans Vegetable Oil
2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
2 Food You Feel Good About Cleaned & Cut Peeled Shallots, 1/4-inch dice
3/4 cup (1/2 container) Food You Feel Good About Diced Celery & Onions
1/2 red sweet pepper, seeded, 1/4-inch dice
Salt to taste
1/4 cup Oriental Mascot Vegetarian Oyster Flavored Sauce (International Foods)
1 green onion, trimmed, thinly sliced
Preparation
Directions: Make spicy sauce: Combine sesame seeds, chili garlic sauce, chili oil, and black bean sauce in small bowl. Set aside.
Place eggplant in steamer insert. Heat 1-inch water in large pan on HIGH to rapid boil. Place insert in pot. Steam 7 min; set aside.
Heat oil, garlic, and shallots in stir-fry pan on MED-HIGH. Add celery and onion; cook, stirring 1 min. Add red pepper, cook, 1 min.
Add eggplant to pan. Season to taste with salt. Add oyster sauce. Add spicy sauce to taste. Stir to combine. Garnish with green onion. Chef Tip(s): Adjust amount of spicy sauce to your heat preference.
