CAN YOU STIR FRY EGGPLANT RECIPES

EASY EGGPLANT STIR-FRY RECIPE | EATINGWELL

Easy Eggplant Stir-Fry Recipe | EatingWell image

This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.

Provided by Ali Ramee

Total Time 15 minutes

Number Of Ingredients 10

Ingredients

4 Japanese eggplants (about 1 1/2 pounds)
5 tablespoons canola oil or peanut oil, divided
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon plum sauce
2 jalapeño peppers, cut into thin rings
1 small yellow onion, sliced into 1/4-inch wedges
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup packed fresh basil leaves

Steps:

Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

Nutrition Facts : Calories 161.4 calories, CarbohydrateContent 12.6 g, CholesterolContent 0.2 mg, FatContent 12.2 g, FiberContent 1.7 g, ProteinContent 2.3 g, SaturatedFatContent 0.9 g, SodiumContent 298.4 mg, SugarContent 5.8 g

P F CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - FOOD.COM

P F Chang's Stir-Fried Spicy Eggplant Recipe - Food.com image

This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1 lb eggplant, peeled cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
2 tablespoons vegetarian oyster sauce
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce (recommend Koon Chun brand)
1/2 teaspoon sesame oil

Steps:

Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Nutrition Facts : Calories 237, FatContent 3.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 2023, CarbohydrateContent 48.9, FiberContent 15.8, SugarContent 23.9, ProteinContent 8.6

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