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.
STIR-FRIED EGGPLANT
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
- Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams
EGGPLANT AND TOFU STIR-FRY RECIPE
Add a sliced chili to this vegetarian eggplant and tofu stir-fry for a boost of heat.
Provided by Charlyne Mattox
Time 30m
Number Of Ingredients 12
Steps:
- Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
- Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.
Nutrition Facts : Calories 523 kcal, Carbohydrate 67 g, Cholesterol 1 mg, Protein 17 g, SaturatedFat 1 g, Sodium 644 mg, Sugar 12 g, Fat 20 g, UnsaturatedFat 0 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.
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
ASIAN EGGPLANT AND NOODLE STIR-FRY
A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.
Provided by Daydream
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31
CHINESE EGGPLANT RECIPE
This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy's flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.
Provided by KP Kwan
Categories vegetarian
Time 25m
Number Of Ingredients 15
Steps:
- Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
- Coat the eggplants with eggwhite, followed by the potato starch.
- Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
- Saute the ingredients in B with some oil over low to medium heat until aromatic.
- Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
- Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
- Dish out and serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 9 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1779 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
EGGPLANT THAI STIR FRY
Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 3-4
Number Of Ingredients 15
Steps:
- Mix the seasonings in a bowl until the sugar is dissolved and set aside.
- Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
- In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
- Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
- Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
- Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
- Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
- Toss quickly, then place into a hot serving dish. Enjoy!
- Makes 3 to 4 servings.
STIR-FRY EGGPLANT
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Sauté onions and garlic in hot oil for 2 minutes.
- Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
- Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED BABY EGGPLANT WITH STIR FRY SAUCE
Roasted baby eggplant is a simple vegetarian Chinese stir fried dish that comes together quickly for an easy weeknight meal. Easily made vegan.
Provided by Slow The Cook Down
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- Pre heat the oven to 430ºf / 220ºc
- Cut the tops off of the eggplants to remove the stem and leaves. Cut the eggplants in half and place cut side up on a baking sheet.
- Mix the olive oil and honey together in a small bowl and add a pinch of salt, pepper and chili powder and combine.
- Brush the honey mixture over the cut side of the eggplants and place in the pre heated oven for 20 minutes until they are soft.
- While the eggplants are roasting, mix all of the ingredients for the sauce together in a jug.
- Heat a large skillet or wok on a high heat on the stove top, add the cooked eggplants and pour over the stir fry sauce.
- Cook for 3 to 5 minutes, while stirring, until the sauce has thickened. Serve.
Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 7 g, Fat 22 g, SaturatedFat 3 g, Sodium 2429 mg, Fiber 10 g, Sugar 28 g, ServingSize 1 serving
EGGPLANT AND BEEF STIR-FRY
Provided by Bon Appétit Test Kitchen
Categories Beef Stir-Fry Quick & Easy Dinner Eggplant Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
- Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
More about "stir fry eggplant food"
EASY EGGPLANT STIR-FRY RECIPE - EATINGWELL
From eatingwell.com
5/5 (2)Total Time 15 minsCategory Healthy Stir Fry RecipesPublished 2020-05-22
- 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.
- 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.
CHICKEN AND EGGPLANT STIR-FRY - EASY DINNER RECIPE
EGGPLANT AND MINCED PORK STIR FRY - | A DAILY FOOD
From adailyfood.com
- Marinate the minced pork with 1/2 tablespoon shaoxing wine and 1/2 tablespoon light soy sauce for 10 minutes.
STIR-FRIED MISO EGGPLANT ナスの味噌炒め • JUST ONE COOKBOOK
From justonecookbook.com
- Cut the eggplants into bite-size pieces. I highly recommend the Japanese “rangiri” cutting technique, which allows the eggplants to have more surface to cook faster and absorb flavors.
- Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.
EASY EGGPLANT STIR FRY - GOOD OLD VEGAN
From goodoldvegan.com
- Sprinkle 3 tbsp flour on top of seasoned eggplant. Coat well and fry the eggplant till it turns into brown. Then set aside.
- Heat 1 tbsp oil, sauté the garlics. Add the bird eye chillis, then add the red bell pepper, yellow onions and sweet peas. Stir fry for 2 minutes, then add the fried eggplant. Keep tossing and stirring for another few more minutes.
STIR-FRIED EGGPLANT AND TOFU RECIPE | MYRECIPES
From myrecipes.com
- 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.
SPICY EGGPLANT STIR FRY RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
- Heat a large wok over high heat; while wok is still cold, add chili oil, garlic and onion. When it starts sizzle, keep stirring and let it cook for 1 minutes or until onion and garlic is soften.
- Add ground turkey, and break it down with a spatula. Cook 2 to 3 minutes or until they have nice golden edges and about 3/4 way cooked.
- Add eggplant, oyster sauce, chicken stock, sugar and black pepper. Stir everything together, about 3 to 4 minutes or until eggplant is soften and turkey is fully cooked.
SZECHUAN PORK & CHINESE EGGPLANT + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
- Cut the pork tenderloin into 1 inch square pieces or strips. Place in a bowl to marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Toss to coat and refrigerate for at least 15 minutes.
- Trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long pieces. Toss lightly in a bowl with kosher salt and set aside to drain excess water.
- Prep sauce by mixing the remaining tablespoon of cornstarch, chili paste, black bean sauce, ginger, remaining 2 tablespoons soy sauce, honey, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Set aside.
SPICY EGGPLANT AND ZUCCHINI STIR-FRY WITH ... - FOOD & WINE
From foodandwine.com
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, until golden brown and mostly tender, about 5 minutes. Remove eggplant from pan with a slotted spoon, and set aside.
- Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 1 minute. Add plant-based “meat” crumbles and cook, stirring frequently and breaking larger crumbles into smaller pieces, until browned, about 5 minutes.
- Stir in zucchini, chili garlic sauce, soy sauce, and rice vinegar. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in reserved eggplant and cook, stirring occasionally, until eggplant is tender and has absorbed some of the sauce, about 2 minutes. Transfer stir-fry to a serving platter or divide evenly among plates. Garnish with black pepper and fresh cilantro leaves.
EASY EGGPLANT STIR FRY WITH INDIAN SPICES - RECIPE GARDEN
From recipe-garden.com
- Wash the eggplants and slice them in long medium sized pieces. You can also soak the sliced eggplants in enough water and salt for about 10 to 15 minutes to get rid of the slight bitterness. After soaking, you can discard the water used for soaking the eggplants.
EGGPLANT AND CHILI GARLIC PORK STIR-FRY RECIPE - FOOD & WINE
From foodandwine.com
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, and then stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Remove eggplant from the pan and set aside.
- Add the remaining tablespoon of olive oil to the skillet then and then stir in the onions and garlic. Cook for 1 minute or until soft and then stir in the ground pork. Cook for about 3 minutes, or until the pork is browned.
- Stir in the zucchini, chili garlic sauce, fish sauce and rice vinegar. Cook for 3 minutes or until the zucchini is tender. Stir in the eggplant and cook for an additional 2 minutes, or until heated through and eggplant has absorbed some of the sauce.
EGGPLANT STIR FRY - HEALTHIER STEPS
From healthiersteps.com
- Place the eggplant on the baking tray evenly and place it in a preheated oven at 425 degrees F for 30 minutes. Flip the eggplant when it is halfway cooked.
SPICY EGGPLANT STIR FRY | HEALTHY NIBBLES BY LISA LIN BY ...
From healthynibblesandbits.com
- 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.
- Add 3/4 cup of oil to a wok and heat it over medium-high heat. (See note 5) Once the temperature reaches about 375ºF, it is ready for frying. You can test the temperature with a thermometer or by taking a small piece of eggplant and adding it to the wok. If the oil around the eggplant bubbles rapidly, the oil is ready for frying.
- Working in batches, add a large handful of eggplant batons to the wok. Flash fry for about 1 minute to 1 minute 30 seconds, flipping the batons halfway. Using tongs, transfer the eggplants into a spider spatula. Give the spider spatula a gentle shake to shake off any excess oil from the eggplant. Then, transfer the flash-fried eggplant to a plate and flash fry another batch of eggplant batons.
EGGPLANT STIR FRY READY IN 30 MINUTES - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
- In a bowl, whisk together vegetable broth, soy sauce, chili garlic sauce, ginger, sesame oil, rice vinegar and cornstarch. Set aside.
- Heat oil in a wok or skillet over medium/high heat. Add garlic and cook just until fragrant, 1-2 min. Add eggplant and cook, stirring occasionally, 5 min.
- Stir in broth mixture and greens. Cook, stirring occasionally, just until greens are wilted and sauce has started to thicken.
THAI SHRIMP AND EGGPLANT STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
- In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl.
- Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
STIR-FRIED EGGPLANT WITH BASIL AND CHILES RECIPE | BON APPéTIT
From bonappetit.com
- Slice eggplants crosswise into 3" pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
STIR-FRIED EGGPLANT, POTATOES & PEPPERS (DI SAN XIAN ...
From thewoksoflife.com
- First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
- Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
- Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them. Now add the bell peppers, and stir-fry for another minute. Transfer everything to a dish and set aside.
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