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Easiest Way to Cook Appetizing Stir FRY Eggplant

 Published Date: November 15, 2020

Stir FRY Eggplant. This eggplant stir-fry is easy to make. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.

Stir FRY 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. Add the onion, half of the garlic, chili, and eggplant. You can cook Stir FRY Eggplant using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Stir FRY Eggplant

  1. You need 1 of big eggplant.
  2. It’s of Chilli sauce or powder.
  3. It’s of Garlic, onion, shallots.
  4. You need of Minced chicken.
  5. Prepare of Spring onion.
  6. It’s of Fish sauce.
  7. It’s of Dark soy sauce.

Reserve the rest of the garlic for later. It came out great with a nice sauce for the plain white rice. Chinese Szechuan Stir-Fried Eggplant in a Spicy Garlic Sauce is seriously the most amazing side dish to go along with white rice ever. The eggplant is sweet, tender, and so flavorful cooked in a soy sauce oil that is flavored with ginger, garlic, and red Thai peppers.

Stir FRY Eggplant instructions

  1. Wash and cut the eggplant into 3 parts. Add water into the pot and steam eggplant. After steam, cut the eggplant into strips.
  2. Marinate minced chicken with a little flour, a little soy sauce and mix well.
  3. Heat pan and saute ginger, shallot and garlic then add in chicken. Add a little water to let the chicken cook.
  4. 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.

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. A simple stir fry is a really great way to eat eggplant. I returned the eggplant and onion back to the wok and then stirred in the sauce and let it cook for a minute or so. I kept stirring as it cooked to keep it from burning.