One medium red onion, quartered and thinly sliced across the length
Two teaspoons of minced garlic
Cut into three by 1/2-inch pieces, 1 1/4 pounds Asian or Italian-sized eggplants (about 4)
1/4 cup Chinese cooking wine, sake or water
1/2 cup Vietnamese Stir-fry Sauce
1/2 cup plus two tablespoons water
Stir 1/4 cup coconut milk before use.
Two teaspoons of Asian chili paste
Four large Scallions, only the tender white and green parts, cut into 3/4 inch lengths.
Directions
In a large pan or wok, heat the canola until the smoke begins to rise.Stir-fry the garlic and onion over high heat for about a minute until the onions are crisp-tender.Stir-fry the eggplant until it is browned and tender in places, approximately 5 minutes.Add the Chinese cooking wines and stir-fry until almost evaporated (about 1 minute).Add the Vietnamese Stir-fry Sauce along with water, coconut cream, and chili paste.Stirring occasionally, cook over high heat until the eggplants are very soft, and the sauce has slightly reduced. This will take about five more minutes.Add the scallions and cook for another 30 seconds.Serve the eggplants hot.
