SPICY CHICKEN AND EGGPLANT STIR-FRY
Get the recipe for Spicy Chicken and Eggplant Stir-Fry.
Provided by Karen Rankin
Time 25m
Number Of Ingredients 10
Steps:
- Cook the rice according to the package directions.
- Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked about 1 minute. Stir in the scallion greens.
- Serve hot over the cooked rice.
Nutrition Facts : Calories 580 kcal, Carbohydrate 64 g, Cholesterol 83 mg, Protein 33 g, Sodium 807 mg, Sugar 19 g, Fat 20 g, UnsaturatedFat 0 g
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
GAJI BOKKEUM (STIR-FRIED EGGPLANTS)
Stir-fried eggplants in a simple gochujang sauce. Gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.
Provided by Hyosun
Categories Side Dish
Number Of Ingredients 11
Steps:
- Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.
- Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly for a minute or two until the outside starts to soften.
- Add the peppers and seasoning ingredients.
- Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted. You can add a tablespoon or two water if the eggplants seem dry while stir-frying. Adjust the seasoning with salt if necessary.
CHINESE EGGPLANT AND PORK
A savory and spicy Chinese eggplant stir fry with minced pork (魚香茄子) is great to serve with rice. This is a simple and healthier version of Chinese eggplant & ground pork recipe that can be done in 20 minutes!
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 12
Steps:
- Minced 4 cloves of garlic and cut 3 chili peppers.
- Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
- Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
- After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
- Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.
Nutrition Facts : Calories 143 kcal, Carbohydrate 12 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 769 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
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.
P F CHANG'S STIR-FRIED SPICY EGGPLANT
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).
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
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.
SPICY EGGPLANT AND GREEN BEAN STIR FRY
This spicy vegan Chinese dish can be served as a side dish or you can add drained tofu and serve as a main dish.
Provided by InnerHarmonyNutriti
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
- Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
- Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
- Add eggplant and green beans and sauté for 2 minutes.
- Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
- Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
- Infuse love and serve immediately.
Nutrition Facts : Calories 83.6, Fat 3.8, SaturatedFat 0.6, Sodium 275.9, Carbohydrate 11.1, Fiber 5.7, Sugar 4.4, Protein 2.5
SPICY EGGPLANT STIR-FRY
Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.
Provided by Marcia
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
- Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
- Remove from the heat, add basil, and toss to combine.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g
SZECHUAN EGGPLANT
Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.
Provided by Sylvia Fountaine
Categories Main
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
- In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
- To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
- Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
- heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
- Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
- Place in a serving dish and top with scallions and optional peanuts.
- Serve with rice, cauliflower rice, black rice or rice noodles.
Nutrition Facts : Calories 323 calories, Sugar 17.8 g, Sodium 1110.4 mg, Fat 21.8 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 7.4 g, Protein 5.9 g, Cholesterol 0 mg
BASIL GARLIC STIR-FRY THAI EGGPLANT RECIPE
How to make a traditional Thai eggplant recipe. Our easy healthy Thai Basil Eggplant stir fry is the best side dish for curry and rice.
Provided by Andrew Dobson
Categories Side Dish
Time 55m
Number Of Ingredients 14
Steps:
- Slice Japanese eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
- Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
- Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
- Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
- Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
- Serve topped with the sliced scallion.
Nutrition Facts : Calories 118 kcal, Carbohydrate 13.3 g, Protein 2.3 g, Fat 7.2 g, SaturatedFat 1.2 g, Sodium 205 mg, Fiber 5.8 g, Sugar 5.1 g, ServingSize 1 serving
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- Slice the eggplant into 2.5 to 3-inch sections. Then, slice each section into batons (or strips) that are about 1/4 to 1/2-inch thick. You don’t need to salt the eggplant for this recipe (see note 5 for more info). Set the eggplant aside.
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