Spicy Eggplant with Chewy Rice Sticks
I read about these rice sticks on Pinterest and found them in the Asian grocery store.
After they are cooked they are soft and chewy.
The only problem is that they don’t have any flavor.
I decided to cook them in beef broth and then add them to the spicy eggplant.
One bag of frozen rice sticks
8 cups of water
3 large beef bouillon cubes or six small cubes
4 long Asian eggplants. Cut into bite size cubes.
The skin on Asian eggplant is very thin so you don’t have to peel them.
6 tablespoon canola oil
4 large cloves of garlic, minced.
2 dry small red chilis
If you just want a little heat don’t slice them.
12 small sweet peppers cut into slices
6 scallions, diced, separate white from green
One tablespoon sesame oil
1/3 cup low sodium soy sauce
2 heaping tablespoons hoisin sauce
One teaspoon sesame sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
One heaping tablespoons grated fresh ginger
2 tablespoons corn starch
1 1/2 cups of the beef broth from the rice sticks
Put the water and beef bouillon cubes in a pot and bring to a boil.
Add the rice sticks
Stir and let them cook on medium heat for about ten minutes or till they are soft and chewy.
Set aside and let them sit in the broth
Make the sauce and set aside
Put the canola oil in your wok.
When the oil is hot
Add the eggplant and stir fry until it is brown but not too soft
This only takes five or six minutes.
You do not want it mushy.
Take everything out of the pan.
Heat the wok and add the sesame oil, garlic, the white part of the scallions and Thai peppers.
Cook till garlic is light brown.
Add the sauce and stir till it starts to thicken.
Add the cooked eggplant and raw peppers
Add the cooked rice sticks
Stir everything together
Add more beef broth to keep the rice sticks moist in the eggplant.
I added more broth when I was filling my leftover containers because the rice sticks will absorb the liquid.
Add the rest of the scallions on top
You can add chopped peanuts if you like.
Spicy and delicious