Andrea Westcot
In a pinch, you can substitute 2 tsp rice wine vinegar and a pinch of sugar for the mirin.
Servings
Ingredients
- 1 1/4 Asian eggplant halved lengthwise and cut into 1-inch
- 2 tbsps mirin
- 2 tbsps soy sauce
- 1/2 tsp fresh ginger, minced
- 1/8 tsp Chinese 5-spice
- 3 tbsps vegetable oil
- 1/3 cup scallions chopped (or 2 Tbsp chopped chives)
Directions
In a small bowl, combine the mirin, soy sauce, ginger, and 5-spice powder. Set aside.
In a large saute pan, heat the oil to quite hot. Add the eggplant. Cook, tossing occasionally, until browned and tender, about 8 minutes. Add the mirin mixture. Stir and cook 1 minute. Add the scallion. Serve.
