Simple Stir-fry Eggplants

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola oil is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is more budget-friendly.

sesame oil

🥗Healthier: toasted sunflower oil

💰Cheaper: olive oil

Toasted sunflower oil offers a similar nutty flavor, while olive oil is generally cheaper.

Cut the Chinese Asian eggplant into small strips.

Heat the frying pan until hot, indicated by the oil starting to dance.

Add vegetable cooking oil to the hot pan.

Add the eggplant strips to the pan and stir-fry for about 4 to 5 minutes until tender.

Add crispy sweet pepper to the pan and toss it around with the eggplant.

Stir-fry the eggplant for about 3 minutes until it becomes tender.

Add hot sauce, hot chili paste, ginger, and garlic to the pan.

Add lemongrass paste and fish sauce for flavor.

Continue to stir-fry until the eggplant is tender and the texture is preserved.

Add a touch of sesame oil and a little soy sauce for flavor and color.

Avoid overcooking the eggplant to prevent excess juice from coming out.

Check for the right texture and remove from heat when done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens