I can’t get enough of fresh picked fruit and vegetables, it really tastes different–I have to admit better. For starters organic veggie gardening in your backyard means no pesticides. But let’s get real here, how many city dwellers are doing that? Your best bet is picking from your local CSA, Whole Foods or Trader Joes or your local farmers market. Heck if you’re lucky, your neighbor might have an amazing veggie crop in their backyard! Either way, I’m a fan of Japanese eggplant and I have my version of an Asian recipe with Japanese eggplant. Mine has MILD heat (AKA Chili Garlic Sauce). Why should you prepare the dish with the Japanese variety? Hmmm, there’s a definite taste difference: skinny Japanese eggplant beauties over the robust Italian style eggplants. I love them both and prepare dishes using both. When I’m in an “Italian” recipe mood, I channel Chef Franco Lania over at Franco Lania or Bobby Flay and go GA GA GA grill crazy. Side note: I was at the taping for the Rachael Ray Show and I had a burst of “I Love Ya Bobby Flay” moment. But I digress.
Anyway, I’m Asian (last time I checked), so my favorite Asian recipe for Japanese Eggplant is prepared with hot chili garlic sauce and vegetarian fish sauce straight from Vietnam. Well I didn’t exactly pick up the sauces from Vietnam–next time.
For the vegetarians out there, skip the flank steak a meat that I use for these super easy stir fry dishes. And I’m a champion for using a wok, yes, it really makes a difference in cooking. I’ve tried and used the non-stick cookware from Circulon Elite 14-Inch Stir Fry and sorry guys it’s just not the same. But if you’re in a pinch, it’ll work. Otherwise, head to your local Chinatown and pick one up. Make sure you “season” the wok — more on that in another post. So let’s pretend you’re using your Non-Stick Wok, here goes the recipe! Enjoy!
Are these beautiful or what?
Start off by cutting them into wedge pieces, cut on a diagonal, turn and cut again on a diagonal. This style of cutting is texture cutting and boy would my dad be proud!
And here goes the “Secret Sauce” see recipe below: Dried basil leaves used here but if you can replace it with fresh basil even better! Add some brown sugar, hot chili sauce, and fish sauce.
The Not So Secret Ingredients
Sliced Flank Stank
Stir Fry the Flank Steak & Japanese Eggplant
Enjoy a delish Asian recipe with Japanese Eggplant
Ingredients
- Sliced Beef Flank Steak - 1/2 lb or 2 decks of card size
- Japanese Eggplant - 5 skinny ones
- Flank Steak
- Thin slice the flank steak
- 1/2 tsp of cornstarch
- 1 tsp of olive oil
- 1 tsp of soy sauce
- 1/2 tsp of brown sugar
- Sauce
- 2 garlic minced
- 1 tsp of dried basil ( or a sprig of fresh )
- 1 tablespoon hot chili garlic sauce
- 1 tsp of brown sugar (or honey)
- 1 tablespoon of fish sauce (Thai/Vietnamese style--this is a clear liquid)
Instructions
- Start off with a hot wok
- Add oil, stir fry the beef flank steak (ensure the mixture is well mixed with the beef) and toss a few times until beef is 1/2 pink
- Stir in the eggplant
- Add the sauce mixture
- Add 1/2 cup of water
- Cover the wok and cook for about 3 minutes (high heat)--keep an eye ball so it doesn't dry out.
- Stir fry all the ingredients and cover the wok and cook for another 3 minutes
