Eggplant Stir Fry Recipe

Heat oil in a pan fry the eggplants for about 8 10 minutes under medium high heat until the eggplants are soft and cooked through.

Eggplant stir fry recipe. Stir in the sauce mix and then add the peppers. Leave a little bit of oil in the pan throw in the pork ginger and garlic stir fry for about 2 minutes until fragrant. Add the olive oil with the chili pepper oil or red pepper flakes swirl and heat for 30 seconds.

Fish out the eggplants from the pan and set aside. Stir sauce mixture and add to the wok. Add the onion garlic and ginger and stir fry until fragrant.

First cut the eggplant into thin strips about one to two inches long. The salt will draw out water from the eggplants. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft 8 to 10 minutes in total.

Heat 2 tablespoons oil in a large cast iron skillet over high heat. Add the eggplant and. Add half of the eggplant and cook stirring occasionally until tender and browned in parts 4 to 5 minutes.

Add scallions and cook and stir until sauce has thickened about 1 minute. Next add a teaspoon of vinegar and a teaspoon of salt to the eggplant and toss it with your clean hand. Cover the eggplant to keep warm and set aside.

Cook and stir chicken garlic and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through 7 to 10 minutes. In a large sauté pan or wok heat 3 tablespoons of the canola oil over high heat. 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.