I read about these rice sticks on Pinterest and found them in the Asian grocery store.

Love them.

After they are cooked they are soft and chewy.

Love them.

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

Sauce

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

Lets start

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.

Stir often

Add the cooked eggplant and raw peppers

Stir

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

Published by cmangoff

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