Quick-Braised Eggplant with Coconut Milk and Scallions

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/4 cup canola oil
2. 1 medium onion, quartered lengthwise and thinly sliced crosswise
3. 2 teaspoons minced garlic
4. 1 1/4 pounds Asian or Italian eggplants (about 4), cut into 3-by-1/2-inch pieces
5. 1/4 cup Chinese cooking wine, sake or water
6. 1/2 cup Vietnamese Stir-fry Sauce
7. 1/2 cup plus 2 tablespoons water
8. 1/4 cup unsweetened coconut milk, stirred just before using
9. 2 teaspoons Asian chili paste
10. 4 large scallions, white and tender green parts only, cut into 3/4-inch lengths

1. 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.