Eggplant Stir Fry Asian Style
This recipe makes a quick, savory Asian-style eggplant dish. The sauce coats the eggplant well.
Equipment
- Wok
Ingredients
For the Stir Fry
- 2 medium eggplants cut into bite-size cubes
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions sliced
- sesame seeds for garnish
Instructions
- Heat oil in a wok over medium-high heat.
- Add eggplant and cook 6 to 8 minutes until soft and slightly golden. Remove the eggplant and set it aside.
- In the same pan, sauté garlic and ginger for 30 seconds.
- Add soy sauce, oyster sauce, vinegar, sugar, and sesame oil. Return the eggplant to the pan and toss everything well.
- Add the cornstarch slurry and cook until the sauce thickens and coats the eggplant.
- Garnish with green onions and sesame seeds.
Notes
Serve this dish in a shallow bowl with steamed rice. Sprinkle extra sesame seeds over the top for a glossy finish.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.