Stir-fried Eggplant
Stir-fried Eggplant
Ingredients
For the Eggplant
- 2 eggplant, medium long, cut into strips
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup cooking oil, for frying, plus 1 tablespoon for sautéing
For the Aromatics
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 stalks green onion, chopped, plus more for garnish
- 3 red chili, small, chopped (adjust to taste)
For the Sauce
- 1 tablespoon cornstarch
- 100 ml water
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon vinegar
Instructions
- 1
Cut the eggplants into uniform strips. Place the eggplant strips in a large bowl.
⏱️ 5 min
- 2
Add 1 teaspoon of salt to the eggplant strips and mix well to coat. Let the eggplant sit for 10 minutes to draw out excess moisture.
⏱️ 10 min
- 3
After 10 minutes, firmly squeeze out any excess water from the eggplant strips. This step is crucial for crispy eggplant. Add 1 tablespoon of cornstarch to the squeezed eggplant and mix well until all strips are lightly coated.
⏱️ 5 min
- 4
In a separate medium bowl, combine 1 tablespoon of cornstarch, 100 ml of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of vinegar. Whisk all sauce ingredients together until well combined and the cornstarch is dissolved.
⏱️ 3 min
- 5
Mince the garlic, ginger, and red chilies. Chop the green onions.
⏱️ 5 min
- 6
Heat approximately 1 cup of cooking oil in a wok or large pan over medium-high heat until hot (about 350-375°F or 175-190°C). Carefully add the prepared eggplant strips in batches, if necessary, to avoid overcrowding. Fry until they are golden brown and tender, about 3-5 minutes per batch. Remove the fried eggplant with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min•🌡️ 180
- 7
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the minced garlic, ginger, chopped green onion, and chopped red chili to the wok. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Add the fried eggplant back into the wok with the aromatics. Give the prepared sauce a quick stir (as cornstarch can settle) and then pour it over the eggplant and aromatics. Stir-fry continuously for 1-2 minutes until the sauce thickens and evenly coats the eggplant.
⏱️ 2 min
- 9
Serve the stir-fried eggplant hot, garnished with additional chopped green onion if desired. This dish pairs well with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Eggplant
For the Eggplant
- 2 eggplant, medium long, cut into strips
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup cooking oil, for frying, plus 1 tablespoon for sautéing
For the Aromatics
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 stalks green onion, chopped, plus more for garnish
- 3 red chili, small, chopped (adjust to taste)
For the Sauce
- 1 tablespoon cornstarch
- 100 ml water
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon vinegar
Instructions
- 1
Cut the eggplants into uniform strips. Place the eggplant strips in a large bowl.
⏱️ 5 min - 2
Add 1 teaspoon of salt to the eggplant strips and mix well to coat. Let the eggplant sit for 10 minutes to draw out excess moisture.
⏱️ 10 min - 3
After 10 minutes, firmly squeeze out any excess water from the eggplant strips. This step is crucial for crispy eggplant. Add 1 tablespoon of cornstarch to the squeezed eggplant and mix well until all strips are lightly coated.
⏱️ 5 min - 4
In a separate medium bowl, combine 1 tablespoon of cornstarch, 100 ml of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of vinegar. Whisk all sauce ingredients together until well combined and the cornstarch is dissolved.
⏱️ 3 min - 5
Mince the garlic, ginger, and red chilies. Chop the green onions.
⏱️ 5 min - 6
Heat approximately 1 cup of cooking oil in a wok or large pan over medium-high heat until hot (about 350-375°F or 175-190°C). Carefully add the prepared eggplant strips in batches, if necessary, to avoid overcrowding. Fry until they are golden brown and tender, about 3-5 minutes per batch. Remove the fried eggplant with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min•🌡️ 180 - 7
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the minced garlic, ginger, chopped green onion, and chopped red chili to the wok. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Add the fried eggplant back into the wok with the aromatics. Give the prepared sauce a quick stir (as cornstarch can settle) and then pour it over the eggplant and aromatics. Stir-fry continuously for 1-2 minutes until the sauce thickens and evenly coats the eggplant.
⏱️ 2 min - 9
Serve the stir-fried eggplant hot, garnished with additional chopped green onion if desired. This dish pairs well with steamed rice.
⏱️ 1 min