If you're looking for a flavorful and healthy dish to add to your repertoire, stir-fried Japanese eggplant is a great choice. This vibrant dish is made with tender eggplant, colorful bell peppers, and a savory sauce that combines sweet, sour, and umami flavors. With its vibrant colors, delightful texture, and satisfying taste, stir-fried Japanese eggplant is sure to become a favorite in your household.
Let's cook with our recipes!
STIR-FRIED ASIAN EGGPLANT
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four as a side dish
Number Of Ingredients 12
Steps:
- Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
- Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
- Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose the right eggplant: Japanese eggplants are ideal for stir-frying because they have a tender texture and mild flavor. If you can't find Japanese eggplants, you can substitute another type of eggplant, but the texture may be slightly different.
- Cut the eggplant into even-sized pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the eggplant will steam instead of fry and will become soggy.
- Cook the eggplant over high heat: This will help it brown and caramelize.
- Stir the eggplant frequently: This will prevent it from burning.
- Add the sauce towards the end of cooking: This will help the sauce to thicken and coat the eggplant.
- Serve the eggplant immediately: This is when it is at its best.
Conclusion:
Stir-fried Japanese eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its tender texture and mild flavor, Japanese eggplant is a great addition to any stir-fry. So next time you're looking for a new and exciting way to cook eggplant, give stir-fried Japanese eggplant a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love