2-3 tablespoons sesame oil
1 cup peanut butter
1/2 tablespoon soy sauce
1/3 cup freshly squeezed orange juice or 1 tablespoon lime juice
1-2 cloves garlic, minced
3-4 tablespoons rice vinegar
dash white pepper Eggplant:
2-3 tablespoons vegetable oil
2-3 teaspoons ginger, minced
3-5 cloves garlic
3 pounds Thai eggplant, halved (nectarine sized eggplants)
1 onion, coarsely chopped
3-5 tablespoons sesame oil
1 cup water
1. For the peanut sauce, mix the sesame oil into the peanut butter, then add remaining ingredients, and mix well. Place a wok on the stove and turn it on to high.
2. Add vegetable oil to wok and wait for it to start smoking. At this point, throw in the garlic and ginger and stir it around for a couple seconds.
3. Add eggplant and onions, stirring them around while adding in the sesame oil. Let the eggplant cook until it is tender, and easily pierced.
4. Scoop eggplant into a dish, pour the peanut sauce on, and it's done (you can mix it all up if you want).
Now you have an amazing Chinese Singaporean style dish! Hopefully you had the foresight to start cooking rice before you got your wok cooking started, because at this moment everything is ready to eat! Bon Appetite!
I recommend using a glove to hold the wok, and a nice long spatula with a nicely insulated handle (wood, plastic, or a nice rubber covering).
Source of recipe: My own recipe! This recipe is also posted to the blog I share with a friend: http://www.aveganblarg.com/