Wednesday, May 13, 2009


This is a fun recipe that I took from

Printer Friendly Recipe

1/4 cup sake or more to taste
1/4 cup soy sauce or Bragg's amino
1 T hoisin sauce
1 t cornstarch
6-8 small Asian egg plants
2 T light sesame oil
1-2 scallions
2 T sesame seeds
1-2 T chopped cilantro

1. In a small bowl, whisk together sake, soy sauce, hoisin sauce and cornstarch. Set aside.

2. In a deep skillet saute eggplant in oil until tender. Cover and cook for 2-3 minutes.

3. Pour sauce mixture over egg plant. Heat, stirring constantly, 1 minute or more until thickened and bubbly. Remove from heat, sprinkle with scallions, sesame seeds, and cilantro.