RECIPE: Stir-Fried Spicy Asian Eggplant

Hi everyone, this is Yuchen. Today I’m going to share an easy and quick eggplant recipe with you. I didn't like eggplant dishes at all when I was a child. Not until I started to cook. I explored and tried different recipes. Then I found the one I really like.

Eggplants, Onions, Scallion, Green Peppers, Cooking Oil, Sesame Seeds

Ingredients

serves 4 people / 15 minutes

3 Asian eggplants: cut into 2-inch pieces, then into quarters lengthwise
2 green chili peppers: chop them into 1-inch pieces
1/2 Medium Onion: Chop it thinly
1 Scallion: chop it into small pieces
Cooking oil: 2 tbsp
Sesame seeds: 1/2 tsp

Sauce

2 tbsp of soy sauce
1 tbsp of Gochujang sauce
1 tbsp of cooking wine
1/2 tbsp of minced garlic
1 tsp of sugar
1 tsp of sesame oil
Sprinkles of ground pepper
Optional: 1 tsp of red pepper flakes

Special Ingredient: Asian Eggplants

Most Asian eggplants in markets are dark purple cultivars with elongated and slender appearance. They have tender skin and sweet flesh. Also, they are available year-round!

Steps

Mix all the ingredients for the sauce in a bowl and set it aside.
Heat a pan with cooking oil and stir fry green onion for 1 minute. Add onion and eggplants and stir fry quickly over medium-high heat.
When eggplants start to soften, add the sauce and green chili peppers, stir them lightly.
Turn off the heat and sprinkle some sesame seeds on top

You can use oyster sauce instead of Gochujang if spicy food is not for you. Serve it with white rice. It makes a yummy and fast one-pot dinner on a busy day!

Products we used for this story:
10" Ceramic Dinner Plate in Natural
Ceramic Milk Pitcher in Black