Stir-Fried Beef and Eggplant in Oyster Sauce
NOTE: If you
like, add 1 teaspoon minced fresh chile along with the garlic and
ginger. The eggplant must be cooked in two batches to keep the pan
from losing heat.
3/4 pound flank steak, sliced thin (see figures 10 and 11)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Oyster Sauce
4–5 tablespoons peanut or vegetable oil
1 medium eggplant (about 1 pound), cut into 3/4-inch cubes
1 red bell pepper, cleaned and cut into 3- by 1/2-inch strips
3 medium scallions, green parts cut into 1/4-inch lengths and white parts minced
2 tablespoons minced garlic
1 tablespoon minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking beef in two batches,
each in 1 tablespoon oil until seared, about 1 minute. Cook
eggplant in two batches, each in 1 tablespoon oil for 1 to 2
minutes. When second batch of eggplant is done, add first batch of
eggplant back to pan along with pepper and cook 1 minute. Add
scallion greens and cook 15 to 30 seconds.