Say Goodbye to Soggy Eggplant - Perfect Stir Fry

roasted peanuts

🥗Healthier: toasted sunflower seeds

💰Cheaper: chopped peanuts

Sunflower seeds provide a similar crunch and flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Sunflower oil is often cheaper and has a neutral flavor.

sesame oil

🥗Healthier: toasted sesame oil

💰Cheaper: olive oil

Olive oil can provide a different flavor profile.

Wash the eggplants and cut them into bite-sized pieces.

Place the cut eggplant in a large bowl, add 1 teaspoon of salt and enough water to cover the eggplant. Let it soak for 15-20 minutes.

Drain the eggplant well and rinse thoroughly under cold water. Pat the eggplant pieces dry with paper towels.

Sprinkle the dried eggplant with 1-2 tablespoons of cornstarch and toss until each piece is coated.

In a small bowl, whisk together the sauce ingredients: light soy sauce, dark soy sauce (if using), rice vinegar, Shaoxing wine, sugar, sesame oil, red pepper flakes, water or vegetable stock, and 1 teaspoon of cornstarch. Set aside.

Heat 2-3 tablespoons of neutral oil in a large wok or non-stick skillet over medium-high heat until shimmering.

Add the coated eggplant in a single layer and cook until golden brown and tender, about 5-8 minutes per batch. Remove from the pan and set aside.

Add a touch more oil to the pan, reduce the heat to medium, and stir-fry the minced garlic, minced ginger, and dried red chilies for about 30 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens