Quick-Braised Eggplant with Coconut Milk and Scallions
- Recipe by Charles Phan
Phan created this quick wok-braised dish by chance when he ran out of cooking space on his restaurant grill. Adding unsweetened coconut milk (a staple in southern Vietnam) to the eggplant after it's stir-fried keeps the texture silky.
- TOTAL TIME: 25 MIN
- SERVINGS: 6
- Fast
- Make-Ahead
Recipe
Ingredients
- 1/4 cup canola oil
- 1 medium onion, quartered lengthwise and thinly sliced crosswise
- 2 teaspoons minced garlic
- 1 1/4 pounds Asian or Italian eggplants (about 4), cut into 3-by-1/2-inch pieces
- 1/4 cup Chinese cooking wine, sake or water
- 1/2 cup Vietnamese Stir-fry Sauce
- 1/2 cup plus 2 tablespoons water
- 1/4 cup unsweetened coconut milk, stirred just before using
- 2 teaspoons Asian chili paste
- 4 large scallions, white and tender green parts only, cut into 3/4-inch lengths
Directions
- Heat the canola oil in a large skillet or a wok until small puffs of smoke begin to appear. Add the onion and garlic and stir-fry over high heat until the onion is just crisp-tender, about 1 minute. Add the eggplant and stir-fry until browned in spots and just tender, about 5 minutes. Add the Chinese cooking wine and cook until nearly evaporated, about 1 minute. Add the Vietnamese Stir-fry Sauce, water, coconut milk and chili paste. Cook over high heat, stirring occasionally, until the eggplant is very tender and the sauce is slightly reduced, about 5 minutes longer. Add the scallions and cook for 30 seconds. Serve the eggplant hot.
Make Ahead
-
The eggplant can be refrigerated overnight. Reheat gently before serving.
Serve With
-
Steamed jasmine rice.
Cooking Guides
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- From Vietnam à la Cart
- Published September 2005
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