Stir FRY Eggplant. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all. Transfer the eggplant to a plate or bowl and keep nearby. Cover the eggplants with water, add the salt, and stir to dissolve the salt.
It came out great with a nice sauce for the plain white rice.
This spicy eggplant stir fry is the perfect end of summer meal.
A simple sauce, eggplant, peppers, and onions come together to make a delicious vegan dinner.
You can have Stir FRY Eggplant using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Stir FRY Eggplant
- Prepare 1 of big eggplant.
- You need of Chilli sauce or powder.
- You need of Garlic, onion, shallots.
- You need of Minced chicken.
- It's of Spring onion.
- It's of Fish sauce.
- You need of Dark soy sauce.
A simple stir fry is a really great way to eat eggplant. August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe. They are thinner, longer, and less bitter than other varieties and become creamy-tender with. Toss in the green onion and cook for another minute and serve.
Stir FRY Eggplant step by step
- Wash and cut the eggplant into 3 parts. Add water into the pot and steam eggplant. After steam, cut the eggplant into strips.
- Marinate minced chicken with a little flour, a little soy sauce and mix well.
- Heat pan and saute ginger, shallot and garlic then add in chicken. Add a little water to let the chicken cook.
- Simmer until done then add eggplant and mix well. Add a little chilli paste according to your taste if more spicy or not. Then some dsrk sauce and fish sauce. Remove from the pan and garnish with spring onion.
Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens.