HOW TO PREPARE EGGPLANT FOR STIR FRY 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

CHICKEN EGGPLANT STIR-FRY RECIPE | ALLRECIPES

Chicken Eggplant Stir-Fry Recipe | Allrecipes image

A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.

Provided by Questoria

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

½ large eggplant, sliced into rounds
? teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
? teaspoon ground black pepper
4 cups spinach

Steps:

Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts : Calories 190.2 calories, CarbohydrateContent 8.7 g, CholesterolContent 58.5 mg, FatContent 6.3 g, FiberContent 4.1 g, ProteinContent 25.8 g, SaturatedFatContent 1 g, SodiumContent 599.6 mg, SugarContent 3.1 g

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