Stir-fried Eggplant
Stir-fried Eggplant
Ingredients
For the Eggplant
- 3 eggplant, cut into long strips
- 1 tablespoon salt
- 1/4 cup cooking oil, as needed for frying
For the Sauce
- 1 tablespoon granulated sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vinegar
- 1 tablespoon cornstarch
- 1/2 cup water
For the Aromatics
- 3 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 3 dried chili, pieces
- 2 stalks green onion, chopped
Instructions
- 1
Wash the eggplants thoroughly and cut them into long, uniform strips.
⏱️ 3 min
- 2
Place the eggplant strips into a large bowl. Add 1 tablespoon of salt and mix well to ensure all eggplant pieces are coated. This helps draw out excess moisture.
⏱️ 2 min
- 3
Let the salted eggplant marinate for 10 minutes. During this time, the salt will draw out water from the eggplant.
⏱️ 10 min
- 4
After marinating, firmly squeeze out the excess water from the eggplant strips. This step is crucial for achieving a good texture and preventing the eggplant from becoming soggy.
⏱️ 2 min
- 5
In a separate small bowl, combine 1 tablespoon of granulated sugar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of cornstarch, and 1/2 cup of water. Whisk until the sauce is smooth and well combined, with no lumps of cornstarch.
⏱️ 3 min
- 6
Prepare your aromatics: chop the garlic, ginger, and green onion. Have the dried chili pieces ready.
⏱️ 5 min
- 7
Heat a wok over high heat. Add about 2 tablespoons of cooking oil. Once the oil is shimmering, add the squeezed eggplant strips to the hot wok.
⏱️ 1 min
- 8
Stir-fry the eggplant continuously, adding more oil as needed, until it becomes soft and slightly browned. This usually takes about 5-7 minutes.
⏱️ 6 min
- 9
Remove the stir-fried eggplant from the wok and set it aside on a plate.
⏱️ 1 min
- 10
Add about 1 tablespoon of fresh cooking oil to the wok. Once hot, add the chopped garlic, ginger, and dried chili. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 11
Return the soft eggplant to the wok with the aromatics.
⏱️ 1 min
- 12
Give the prepared sauce a quick stir to re-combine any settled cornstarch, then pour it over the eggplant and aromatics in the wok.
⏱️ 1 min
- 13
Stir-fry continuously over high heat until the sauce thickens and evenly coats the eggplant, about 2-3 minutes.
⏱️ 3 min
- 14
Add the chopped green onion and stir-fry briefly for about 30 seconds to combine.
⏱️ 1 min
- 15
The stir-fried eggplant is now ready to serve immediately, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Eggplant
For the Eggplant
- 3 eggplant, cut into long strips
- 1 tablespoon salt
- 1/4 cup cooking oil, as needed for frying
For the Sauce
- 1 tablespoon granulated sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vinegar
- 1 tablespoon cornstarch
- 1/2 cup water
For the Aromatics
- 3 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 3 dried chili, pieces
- 2 stalks green onion, chopped
Instructions
- 1
Wash the eggplants thoroughly and cut them into long, uniform strips.
⏱️ 3 min - 2
Place the eggplant strips into a large bowl. Add 1 tablespoon of salt and mix well to ensure all eggplant pieces are coated. This helps draw out excess moisture.
⏱️ 2 min - 3
Let the salted eggplant marinate for 10 minutes. During this time, the salt will draw out water from the eggplant.
⏱️ 10 min - 4
After marinating, firmly squeeze out the excess water from the eggplant strips. This step is crucial for achieving a good texture and preventing the eggplant from becoming soggy.
⏱️ 2 min - 5
In a separate small bowl, combine 1 tablespoon of granulated sugar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of cornstarch, and 1/2 cup of water. Whisk until the sauce is smooth and well combined, with no lumps of cornstarch.
⏱️ 3 min - 6
Prepare your aromatics: chop the garlic, ginger, and green onion. Have the dried chili pieces ready.
⏱️ 5 min - 7
Heat a wok over high heat. Add about 2 tablespoons of cooking oil. Once the oil is shimmering, add the squeezed eggplant strips to the hot wok.
⏱️ 1 min - 8
Stir-fry the eggplant continuously, adding more oil as needed, until it becomes soft and slightly browned. This usually takes about 5-7 minutes.
⏱️ 6 min - 9
Remove the stir-fried eggplant from the wok and set it aside on a plate.
⏱️ 1 min - 10
Add about 1 tablespoon of fresh cooking oil to the wok. Once hot, add the chopped garlic, ginger, and dried chili. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 11
Return the soft eggplant to the wok with the aromatics.
⏱️ 1 min - 12
Give the prepared sauce a quick stir to re-combine any settled cornstarch, then pour it over the eggplant and aromatics in the wok.
⏱️ 1 min - 13
Stir-fry continuously over high heat until the sauce thickens and evenly coats the eggplant, about 2-3 minutes.
⏱️ 3 min - 14
Add the chopped green onion and stir-fry briefly for about 30 seconds to combine.
⏱️ 1 min - 15
The stir-fried eggplant is now ready to serve immediately, ideally with steamed rice.