Yields
4 servings
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ingredients
3
Tbsp grapeseed oil (45 ml)
2
Japanese eggplants or use regular, quarter inch slices
2
tsp sesame oil (10 ml)
2
carrots, sliced ¼-inch thick
1
cup snow peas, ends trimmed (250 ml)
4
kaffir lime leaves, chopped
2
tsp minced ginger (10 ml)
½
tsp sambal oelek, or red chili flakes (2 ml)
2
Tbsp tamari (30 ml)
1
Tbsp hoisin sauce (15 ml)
1
Tbsp black sesame seeds, for garnish (15 ml)
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directions
Step 1
Heat 2 tbsp of the canola oil in a wok or large skillet. Add the eggplant and stir fry for 2-3 minutes. Transfer to a plate lined with paper towel.
Step 2
Add another tbsp of oil and the sesame oil to the wok and reheat. Add carrots, snow peas, kaffir, ginger, tamari and hoisin and stir fry until tender, about 2 minutes. Add eggplant back to wok along with the Sambal Olek and toss well. Sprinkle with black sesame seeds and serve.