Spicy Eggplant and Chinese Sausage Stir fry
So it happened. I got married (!) to the man of my dreams. It’s hard to believe it actually happened, after months of planning and thinking about the big day incessantly. What on earth am I going to obsess about now?! Perhaps our honeymoon to Ireland in July? Or maybe my sister’s wedding in August? 🙂
After the momentous and busy weekend, both Ben and I were completely exhausted. We went to bed at 9:30PM and still woke up groggy. I think it’ll be a few days before we’re back to our normal and energetic selves. Good thing this week has few social engagements and I have a list of easy weeknight dinner recipes!
This eggplant and sausage stir-fry made the weeknight dinner list because it’s simply delicious and fast: it comes together in about 15 minutes. A mix of sweet and savory is always a win in my books, and the gentle hit of spice means even those who aren’t a fan of spicy dishes will enjoy it (and if you love spicy, you can easily up the heat). Comfort food at its best!
Chinese sausage is a thin, somewhat dry sausage that works really well in stir fries as it has a nice toothsome texture that holds up to the high heat of a wok. The long pastel-purple eggplants, sometimes called Chinese eggplants, have a gentle flavour and are slightly sweeter than the globe eggplants (and because they aren’t as bitter, you don’t need to salt them before cooking). These two ingredients work really nicely together, both in flavour and texture.
Hint: you can find the long pastel-purple eggplants and the Chinese pork sausages in Chinatown, or even an ethnic grocer. The only ingredient that might be hard to find is the black vinegar, but it can easily be replaced with an unaged balsamic vinegar for a touch of tang.
- 1 cup sticky or "glutinous" rice, rinsed under cold water and drained
- 1 tbsp canola oil
- 2 cloves of garlic, chopped
- 2 small yellow onions, diced
- 4 Chinese pork sausages
- 3 Chinese eggplants, sliced lengthwise into four wedges, each cut into 2-inch long pieces
- 1 heaping tsp chili in oil with black beans
- 1 tbsp soy sauce
- 1 tbsp black vinegar (alternatively, use 1 tbsp unaged balsamic vinegar)
- 1/2 tsp sugar
- 1 chopped green onion to garnish
- Bring the rice to a boil in a small pot with 1.5 cups of water. Reduce to simmer and cover until cooked.
- Meanwhile, heat the oil over high heat in a wok just until it beings to shimmer. Add the yellow onions and garlic and cook until translucent. Add the sausage and stir frequently until the fat from the sausage releases and the ingredients look glossy. Add in the eggplant, chili, soy sauce, vinegar and sugar. Cover and reduce heat to medium for 2-3 minutes. Turn off the heat when the eggplants are tender.
- Distribute the rice and the eggplant mixture among four dishes and garnish with green onion. Serve immediately.