Stir-fried Eggplant
Stir-fried Eggplant
Ingredients
For the Stir-fry
- 1 eggplant, cut into long strips
- 1 green chili, cut into strips
- 1 red chili, cut into strips
- 3 cloves garlic, minced
- 1 piece ginger, minced
- 1/2 cup oil, for frying eggplant, plus 1 tablespoon for stir-frying
For the Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 3 tablespoons water
Instructions
- 1
Prepare the eggplant by cutting it into long strips. Place the cut eggplant strips into a bowl and add enough water to submerge them. Let them soak for 5 minutes.
⏱️ 5 min
- 2
While the eggplant is soaking, prepare the other ingredients. Cut the green chili and red chili into strips. Mince the garlic cloves and the piece of ginger.
⏱️ 5 min
- 3
In a separate small bowl, prepare the sauce by combining the light soy sauce, oyster sauce, granulated sugar, salt, cornstarch, and water. Whisk well until all ingredients are dissolved and thoroughly combined.
⏱️ 2 min
- 4
Drain the water from the soaked eggplant strips and pat them dry with a paper towel to remove excess moisture.
⏱️ 1 min
- 5
Heat about 1/2 cup of oil in a large pan or wok over medium-high heat. Once the oil is hot, add the eggplant strips and fry until they become soft and slightly golden brown. This should take about 5-7 minutes. Remove the fried eggplant from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 6
Carefully pour out most of the oil from the pan, leaving about 1 tablespoon of residual oil. Add the minced garlic and minced ginger to the pan and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the green chili and red chili strips to the pan with the aromatics. Stir-fry for another 1-2 minutes until they are slightly softened.
⏱️ 2 min
- 8
Return the fried eggplant to the pan with the aromatics and chilies. Pour the prepared sauce mixture evenly over all the ingredients in the pan.
⏱️ 1 min
- 9
Stir-fry everything together continuously for 2-3 minutes, allowing the sauce to thicken and evenly coat the eggplant and other ingredients. Ensure the sauce is bubbling and glossy.
⏱️ 3 min
- 10
Serve the stir-fried eggplant hot, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Eggplant
For the Stir-fry
- 1 eggplant, cut into long strips
- 1 green chili, cut into strips
- 1 red chili, cut into strips
- 3 cloves garlic, minced
- 1 piece ginger, minced
- 1/2 cup oil, for frying eggplant, plus 1 tablespoon for stir-frying
For the Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 3 tablespoons water
Instructions
- 1
Prepare the eggplant by cutting it into long strips. Place the cut eggplant strips into a bowl and add enough water to submerge them. Let them soak for 5 minutes.
⏱️ 5 min - 2
While the eggplant is soaking, prepare the other ingredients. Cut the green chili and red chili into strips. Mince the garlic cloves and the piece of ginger.
⏱️ 5 min - 3
In a separate small bowl, prepare the sauce by combining the light soy sauce, oyster sauce, granulated sugar, salt, cornstarch, and water. Whisk well until all ingredients are dissolved and thoroughly combined.
⏱️ 2 min - 4
Drain the water from the soaked eggplant strips and pat them dry with a paper towel to remove excess moisture.
⏱️ 1 min - 5
Heat about 1/2 cup of oil in a large pan or wok over medium-high heat. Once the oil is hot, add the eggplant strips and fry until they become soft and slightly golden brown. This should take about 5-7 minutes. Remove the fried eggplant from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 6
Carefully pour out most of the oil from the pan, leaving about 1 tablespoon of residual oil. Add the minced garlic and minced ginger to the pan and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 7
Add the green chili and red chili strips to the pan with the aromatics. Stir-fry for another 1-2 minutes until they are slightly softened.
⏱️ 2 min - 8
Return the fried eggplant to the pan with the aromatics and chilies. Pour the prepared sauce mixture evenly over all the ingredients in the pan.
⏱️ 1 min - 9
Stir-fry everything together continuously for 2-3 minutes, allowing the sauce to thicken and evenly coat the eggplant and other ingredients. Ensure the sauce is bubbling and glossy.
⏱️ 3 min - 10
Serve the stir-fried eggplant hot, ideally with steamed rice.