Stir Fry Eggplant Recipe – Panlasang Pinoy

Got some eggplant at home? If your answer is yes, you’re in luck because there are plenty of recipes you could whip up with this vibrant and delicious ingredient. There’s just something about the uniquely tender texture of eggplant that makes it perfect for various cooking methods. You can grill it, bake it, and of…

Got some eggplant at home? If your answer is yes, you’re in luck because there are plenty of recipes you could whip up with this vibrant and delicious ingredient. There’s just something about the uniquely tender texture of eggplant that makes it perfect for various cooking methods. You can grill it, bake it, and of course, fry it, and end up with a glorious result. But for me, one of the best ways to have it is this one– this Stir Fry Eggplant recipe (and tortang talong too)!

What is Stir Fry Eggplant?

If this is the first time you are encountering this dish, you are in for a delightful meal. The first bite will give you eggplant that’s been perfectly sautéed with ground pork and a somewhat spicy and savory sauce. This recipe is a simpler version of my eggplant stir fry with green beans.

Incredibly irresistible because of its rich taste, Stir Fry Eggplant is definitely the way to go should you want a nutritious and tasty dish to serve for lunch or dinner! Come and learn about the various seasonings and spices you will need to create this.

Ingredients for Stir Fry Eggplant

We definitely can’t make our Stir Fry Eggplant without 4 pieces of Chinese eggplant we’ve sliced. Add 4 ounces of ground pork, 2 tablespoons of cornstarch, 2 tablespoons of white vinegar, and ¼ cup of chopped green onions to the mix. 1 tablespoon of salt, 2 cups of water, and 1 tablespoon of cooking oil are also part of our ingredient list.

Now for the sauce, we must prepare 2 thumbs of ginger we’ve minced, 4 cloves of garlic we’ve also minced, as well as 5 pieces of Thai chili pepper that we’ve chopped. There are more components we will need, such as 1 teaspoon of sugar, ¼ teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 2 teaspoons of oyster sauce, and ¼ cup of water.

How to Make Stir Fry Eggplant

1. Preparing the eggplant

First, get your large mixing bowl. We will put our water, salt, and vinegar inside, and then stir these all together. Then toss in your eggplants, and soak them for 20 minutes.

2. Making the sauce

We will now grab a clean bowl for our sauce. Combine your ginger, garlic, Thai chili pepper, sugar, salt, soy sauce, vinegar, oyster sauce, and water inside the bowl using the measurements listed earlier for the sauce. Afterwards, you may mix the components together thoroughly. Set the bowl aside for now.

3. Coating the eggplant

Are the 20 minutes for soaking your eggplants up? Now you can transfer the eggplants to a colander. Squeeze them gently until enough water has been taken out. Then put cornstarch over the eggplants, and toss these slices to make sure they are coated evenly. Once you are finished with this, you can just toss the eggplants aside.

4. Cooking the pork

Pour your cooking oil into a pan. Apply some heat, and let the pan get hot. Then you can place your ground pork inside, and sauté this. Keep cooking until the pork becomes light to medium brown.

5. Sautéing the eggplants

It’s time to add our eggplants. Just sauté everything together for 2 minutes.

6. Mixing in the sauce

We can now grab the sauce we set aside earlier. Pour all of this into your pan, and then stir. Cook everything together until the sauce thickens using medium heat.

7. Garnishing the eggplants

We can just garnish this with our green onions. Then carefully transfer this to whichever serving plate you like.

How to Serve Stir Fry Eggplant

You’ve now made a gorgeous, delicious plate of Stir Fry Eggplant that’s sure to fill you up, while giving you lots of antioxidants and various other nutrients. While this is a dish that works great on its own, you may also choose to throw in some warm white rice for the meal. I would also recommend trying this with a side salad. It’s best to have our Stir Fry Eggplant with something that isn’t too flavorful so it would not overpower the taste of the main dish.

How to Store Stir Fry Eggplant

If you had any leftovers, that’s alright too! We can simply store our delicious fried eggplant in an airtight container. Once you’ve put the cover on, and you’re sure the dish is down to room temperature, you can just put the container in the fridge. Your food should last about five days more after being refrigerated. 

But once you are ready to chow down again, I’d suggest reheating this so it can taste as close as possible to how it was when newly cooked! You can use your pan or your oven for this.

What to eat this with?

Of course, this is best served with warm white rice. But, you can still enjoy it along with other dishes that will complement it. Here are some of my recommendations:

How did you like my Stir Fry Eggplant recipe? Any challenging parts you’d like some additional tips on? Just leave your questions and feedback in the comments below!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Stir Fry Eggplant Recipe

Easy stir-fried eggplant Chinese style

Prep: 5 minutes minutes

Cook: 20 minutes minutes

Instructions

• Combine 2 cups water, 1 tablespoon salt, and 2 tablespoons vinegar in a large mixing bowl. Stir and then add the sliced eggplants. Soak it for 20 minutes.

• Make the sauce by combining all the sauce ingredients as listed above the ingredient section in a bowl. Mix well and then set aside.

• Remove the eggplants from the bowl and place it in a colander. Gently squeeze until enough water has been extracted from the eggplants. Sprinkle the cornstarch over it and then toss the eggplants until it gets evenly coated. Set this aside.

• Heat 1 tablespoon of cooking oil in a pan. Add the ground pork. Sauté this until the color turns light to medium brown.

• Add the eggplants. Continue sautéing for 2 minutes.

• Pour the sauce into the pan. Stir and continue cooking using medium heat until the sauce thickens.

• Garnish with chopped green onions and then transfer to a serving plate.

• Serve! Share and enjoy.

Video

Nutrition Information

Calories: 564kcal (28%) Carbohydrates: 30g (10%) Protein: 23g (46%) Fat: 38g (58%) Saturated Fat: 10g (50%) Polyunsaturated Fat: 6g Monounsaturated Fat: 20g Trans Fat: 0.1g Cholesterol: 82mg (27%) Sodium: 8992mg (375%) Potassium: 575mg (16%) Fiber: 2g (8%) Sugar: 6g (7%) Vitamin A: 318IU (6%) Vitamin C: 22mg (27%) Calcium: 90mg (9%) Iron: 2mg (11%)

© copyright: Vanjo Merano