This spicy side dish was a complete surprise to me. Pleasant surprises usually happen around here when I start throwing ingredients into the pan. My inspiration comes from an entree that PF Chang's has on their menu, minus most of the sodium. My version evolved without the Thai chilies and ground chicken/pork, although next time I'll add those along with some brown rice for a complete meal.
Ingredients:
1 Japanese eggplant (those long skinny ones) Cut into 1/2-1 inch pieces, then quarter each piece.
1/2 cup onion, large chop
1/3 cup oil
1 cup chicken or vegetable broth
1/4 tsp Chinese five spice
dash of red chili flakes
1 Tbsp plum sauce (Dynasty brand)
1 Tbsp black bean garlic sauce (Dynasty brand)
garnish of green onions and sesame seeds
In a skillet place oil and eggplant and start to brown. Eggplant soaks up ALL liquid so you can begin to add 1/2 of the chicken broth. As the eggplant starts to soften, add the onion, five spice and chili flakes. Continue to stir on medium heat. Add the plum and black bean sauce, while stirring quickly to coat the pieces. Reduce the heat to simmer as you add the remaining chicken broth. The liquids will start to nicely thicken. It should be done by now. Garnish with chopped green onions and sesame seeds.
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