Stir-fried eggplant. This vegan-friendly eggplant stir-fry is spicy, delicious, and simple to make! It works with any type of eggplant and you can adjust the spice level. Home » Recipes » Vegetables » Stir-fried Eggplant, Potatoes & Peppers (Di San Xian).
Seasoned simply with gochujang (Korean red chili pepper paste) for a nice spicy kick. Transfer the eggplant to a plate or bowl and keep nearby. Photo: Annabelle Breakey; Styling: Dan Becker. You can have Stir-fried eggplant using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Stir-fried eggplant
- It’s 3 tbsp of canola/vegetsble oil.
- Prepare 5 clove of garlic.
- It’s 1 of whole red onion.
- Prepare 4 of eggplants.
- You need 1 cup of water.
- It’s 1/2 tsp of chili powder.
- It’s 1 1/2 tbsp of garlic powder.
- Prepare 5 tsp of sugar.
- It’s 1 tbsp of soy sauce.
- Prepare 2/3 tbsp of oyster sauce.
- Prepare 1/2 tbsp of fish sauce.
When eggplant is stir-fried with lots of garlic and coated with a glossy, savory sauce that I can spoon over a big bowl of steamed rice. I'm not vegan, but this recipe can lean that way if you can get your. Enjoy your dinner with these tasty stir-fried veggies served with rice – perfect for an Asian cuisine that is ready in an hour. Reduce heat and let sauce simmer Add eggplant and mix well.
Stir-fried eggplant instructions
- Mince garlic and onions finely. Slice eggplants diagonally so that its longer for each piece..
- Mix the sugar, chili powder, and garlic powder in a container..
- Pre heat oil in wok..
- Sauté garlic and onions for 1 minute..
- Add water..
- Add the eggplant, soy sauce, oyster sauce, and fish aauce. Generously season the sugar, garlic powder, and chili powder mix into the fray. Stir fry until cooked for 3 minutes.
Stir in cornstarch paste a little at a time. Whisk the reserved sauce to recombine and add it to the pan. Add the ginger, garlic and shallots and stir-fry until fragrant. Add the eggplant, stock, soy sauce, cooking wine, sugar and a pinch of salt. This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao.