Eggplant stir-fry, a dish bursting with savory flavors and vibrant colors, is a staple in many cuisines around the world. It’s incredibly versatile, allowing for endless variations with your favorite vegetables, proteins, and sauces. This recipe will guide you through creating a delicious and easy eggplant stir-fry that will impress your family and friends.
Why You’ll Love This Eggplant Stir-Fry Recipe
Beyond its amazing taste, this eggplant stir-fry is incredibly easy to make. With just a few simple steps and readily available ingredients, you’ll have a healthy and satisfying meal on the table in no time. Whether you’re a seasoned chef or a cooking novice, this recipe is sure to become a favorite!
Ingredients You’ll Need
- 1 large eggplant (about 1 pound), cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup vegetable broth
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Ingredient Substitutions:
- Don’t have oyster sauce? Substitute with Hoisin sauce or a mixture of soy sauce and brown sugar.
- Want to add protein? Tofu, chicken, or shrimp are all excellent additions.
Equipment You’ll Need
- Large skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowl
Let’s Get Cooking!
- Prepare the eggplant: In a large bowl, toss the cubed eggplant with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This will help the eggplant brown nicely and prevent it from becoming soggy.
- Heat the oil: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Stir-fry the aromatics: Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds, until fragrant.
- Cook the eggplant: Add the coated eggplant to the skillet and stir-fry for 5-7 minutes, or until golden brown and tender. Remove the eggplant from the skillet and set aside.
- Sauté the peppers: Add the sliced bell peppers to the skillet and cook for 3-4 minutes, until slightly softened.
- Make the sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, and vegetable broth.
- Combine everything: Return the cooked eggplant to the skillet with the bell peppers. Pour the sauce mixture over the vegetables and bring to a simmer, allowing the sauce to thicken slightly.
Tips for the Best Eggplant Stir-Fry
- Salting the eggplant: While optional, salting the eggplant for about 30 minutes before cooking can help draw out excess moisture, resulting in a less soggy stir-fry.
- Don’t overcrowd the pan: Cooking the eggplant in batches will ensure it browns evenly.
- Adjust the spice level: For a spicier stir-fry, add a pinch of red pepper flakes or a dash of sriracha sauce.
Serving Your Eggplant Stir-Fry
Serve this flavorful eggplant stir-fry over steamed rice or noodles. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and visual appeal.
Eggplant Stir-Fry Garnished with Green Onions
FAQs About Eggplant Stir-Fry
Q: Can I use a different type of eggplant?
A: Absolutely! Chinese or Japanese eggplant varieties, with their thinner skin and sweeter flavor, work particularly well in stir-fries.
Q: How can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Explore More Delicious Stir-Fry Recipes
Want to expand your stir-fry repertoire? Check out our delicious recipe for Garlic Eggplant Stir-Fry.
Variety of Colorful Vegetables for Stir-Fry
We hope you enjoy this simple and flavorful eggplant stir-fry recipe! Be sure to share your culinary creations with us in the comments below.
