ဘဲဥငံပြာရည်ကြော်၊ပဲဟင်းချို၊ကန်စွန်းရွက်ကြော်နဲ့စားကြမယ်#foodvlog #cooking #foodie

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic substitute.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a more common thickener.

sesame oil

🥗Healthier: nutritional yeast

💰Cheaper: sunflower oil

Nutritional yeast adds flavor, while sunflower oil is cost-effective.

Cut eggplant into bite-sized pieces and soak in salted water for 15 minutes to reduce bitterness.

Drain eggplant and pat dry with a paper towel.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add eggplant to the skillet and stir-fry until tender and golden brown, about 5-7 minutes.

Remove eggplant from the skillet and set aside.

In the same skillet, add minced garlic and ginger, stir-frying until fragrant, about 30 seconds.

Add soy sauce, sugar, and red pepper flakes, stirring to combine.

Return the eggplant to the skillet and toss to coat in the sauce.

Mix cornstarch with water to create a slurry and add to the skillet.

Stir continuously until the sauce thickens, about 1-2 minutes.

Add sliced green onions and sesame oil, stirring to combine.

Season with salt and black pepper to taste.

Serve hot over steamed rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens