friendlyoaks's Notes:
Expand1 Large eggplant, in thin lengthwise strips, about 1/2" x 3" Ask a question about this ingredient
3-4 Red bell peppers, in 1/2" x 3" strips Ask a question about this ingredient
3 tablespoons Vegetable oil Ask a question about this ingredient
1 cup Stock** Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
Dried red pepper to taste, crushed or minced Ask a question about this ingredient
2 tablespoons Sherry Ask a question about this ingredient
1/2 teaspoon Brown sugar Ask a question about this ingredient
1/4 cup Green onion, thinly sliced Ask a question about this ingredient
1 tablespoon Sesame oil Ask a question about this ingredient
Toasted sesame seeds (optional) Ask a question about this ingredient
Saute eggplant and red peppers in vegetable oil at medium heat until eggplant starts looking cooked, about 5 minutes.
Ask a question about this stepAdd everything else except green onions, sesame oil, and sesame seeds. Simmer for 10 minutes
Ask a question about this stepCool slightly. Marinate, refrigerated, for at least a day.
Ask a question about this stepWhen ready to serve, bring to room temperature, stir in the green onions, and pour sesame oil over the top. Garnish with optional sesame seeds.
Ask a question about this step**About the stock. Both vegetable and chicken stock will work. I usually use a vegetarian bean stock (made from soaked dried beans cooked with bay leaf, sliced garlic, and onion quarters) which adds a lot of substance and flavor.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
