Slice the eggplant, sprinkle with salt and let it sit for an hour. Use paper towel to soak up any excess water. Toss the eggplant pieces in cornstarch. In a wok at medium heat, add oil, and then add the eggplant once the wok is hot. Cook until eggplant is tender, stirring frequently. Meanwhile, stir together soy sauce, sugar, ginger, and garlic in a bowl. Add the sauce to the wok, coating the eggplant. Sprinkle with desired amount of red pepper flakes and sesame seeds.
ingredients
1 large eggplant, sliced
2 tablespoons Kikkoman Soy Sauce
2-1/2 tablespoons peanut oil (or vegetable oil)
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon ginger, minced
1/4 teaspoon salt
3 cloves garlic, chopped
1 pinch red pepper flakes
Sesame seeds to garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
