eggplant stir fry with onions and water chestnuts


1.5 tablespoons sesame oil

2 teaspoons corn starch

1.5 teaspoons plus 1 tablespoon cream sherry

Kosher salt to taste

2 tablespoons hoisin sauce

1 teaspoon low sodium soy sauce

1 teaspoon grated ginger

1 garlic clove, chopped

1/2 teaspoon mirin

1 eggplant

1 can whole water chestnuts, chopped

3 green onions, chopped

1/2 vidalia onion, chopped in large chunks

sesame seeds

1/3 cup finely chopped cashews (use a food processor or chopper)

cooked brown rice


  • Chop eggplant into larger cubes
  • Mix corn starch, 1.5 teaspoons sherry and 1.5 teaspoons water
  • Toss eggplant in mixture. Place in refrigerator until everything else is chopped and ready.
  • Combine remaining sherry, hoisin sauce, soy sauce and mirin, set aside
  • Add sesame oil to pan, wait until it gets hot and add eggplant
  • Stir fry for a couple minutes over medium ( about 3- 4 minutes) until it starts to get soft
  • Add sauce
  • Add other ingredients except cashews and sesame seeds
  • Stir fry for another few minutes over low, eggplant should be soft, onions should still be a little crisp
  • Sprinkle sesame seeds over the top

Serve with rice and chopped cashews

A  Jackie O’Recipe