- Cut eggplant crosswise into 3-inch long pieces. Slice each piece lengthwise in half, and then cut into ½-inch wide strips. Place eggplant in large bowl; sprinkle with salt and toss well. Let stand 15 minutes. Rinse eggplant well and drain in colander. Gently squeeze moisture out eggplant and pat dry.
- Heat oil in hot large skillet over medium-high heat. Add eggplant and stir-fry about 4 minutes, or until eggplant is almost tender.
- Stir in garlic. Reduce heat to low; add Szechuan sauce. Cook and stir until eggplant is evenly coated with sauce.
- Transfer immediately to serving plate and sprinkle green onion on top. Serve with rice.
ingredients
1 pound Chinese eggplants
1 tablespoon salt
2 tablespoons vegetable oil
2 cloves garlic, pressed
½ cup Kikkoman© Szechuan Sauce
1 green onion, cut diagonally into thin slices
Hot cooked rice
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
