Stir Fried Eggplant With Edamame And Noodles Food

ASIAN EGGPLANT AND NOODLE STIR-FRY

Steps:

• Cook noodles according to packet instructions, drain and set aside.
• Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
• Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
• Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
• Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
• Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
• Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

EDAMAME STIR FRY

Steps:

• In a large saucepan, combine the edamame and vegetable broth.
• Bring to a boil over high heat.
• Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
• Drain well.
• Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
• Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
• Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
• Stir in the edamame and remaining ingredients except the cabbage.
• Cook for 1 to 2 minutes, or until the mixture is warmed through.
• To serve, spoon the mixture into serving bowls and garnish with the cabbage.

STIR-FRIED EGGPLANT AND TOFU

Steps:

• Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
• Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
• Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
• Return tofu to pan and gently stir to coat.
• Remove from heat and stir in basil leaves.
• Serve over rice.

STIR-FRIED EGGPLANT WITH EDAMAME AND NOODLES

Steps:

• Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
• Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
• While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
• Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.