So, needless to say I had to make a change. Combine sauce ingredients in a small bowl; mix well. of edamame to the mix too. Chinkiang (Chinese black vinegar) or balsamic vinegar Remove eggplant and drain on paper towels. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 212 calories; protein 5g 10% DV; carbohydrates 29.9g 10% DV; fat 10.3g 16% DV; cholesterol 0mg; sodium 444.5mg 18% DV. I used Lee Kum Kee Garlic Chili Sauce. Add the sauce and bring to a simmer. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. 4 Chinese eggplants (about 1 pound), stems removed, Chopped cilantro leaves or sliced green onions, Recipe courtesy of Martin Yan, Copyright Yan Can Cook, Inc. 2003, Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese. Add eggplant, and stir-fry for 2 to 3 minutes. Percent Daily Values are based on a 2,000 calorie diet. I actually didn't have sesame oil but I could see how it would just add more to the flavors. You saved Spicy Eggplant to your. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces. A simple sauce, eggplant, peppers, and onions come together to make a delicious vegan dinner. So, needless to say I had to make a change. I added about 1 teaspoon of grated ginger, and about 8 oz. Most people won't think twice about serving basic cornbread when is on the table. Thank you! I loved this recipe!! I loved this. Allrecipes is part of the Meredith Food Group. Very good! I did have to thicken the sauce with cornstarch. Gave several bottles as Christmas gifts along with the Spicy, Salty, Sweet nuts, another winner! I didn't have chili garlic sauce so I substituted with a habanero hot sauce. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Pour enough oil into a 2-quart saucepan to fill 3 inches. Oh- i also added oyster mushrooms - great addition! Congrats! Adding a small amount of chicken or pork can be done if you need the extra protein, but definitely is not necessary for the taste. Serve over hot cooked rice. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. I find eggplant is best when the texture is almost mushy so I doubled the cooking time and the results were delicious. Ok, so this recipe actually was supposed to be for Spicy Eggplant however, when I cut into my eggplant it was bad (brown all the way through). With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Add the cooked eggplant and stir to coat. Reduce heat and let sauce simmer 20 seconds. When I originally posted this recepie it called for Thai chili garlic paste (or chili bean sauce) depending on what you can find. I also replaced the chili sauce with chile paste and a squirt of sriracha... turned out delish! of edamame to the mix too. Remove the eggplant with a slotted spoon, and set aside. I'm really not sure how to rate this recipe. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. I suggest cooking everything together for much longer almost 15 minutes so the eggplant gets really creamy and absorbs all the sauce. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Depends on what I have availiable. this link is to an external site that may or may not meet accessibility guidelines. Made this exactly following the recipe, but added chicken that I had marinated in garlic and soy sauce and pan seared. This will become a go-to after work dinner or weekend lunch. © 2020 Discovery or its subsidiaries and affiliates. In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. I also substituted Worcestershire sauce for the oyster sauce. So I replaced the eggplant with firm tofu, and cooked the rest according to directions. Heat oil in a wok to 350 degrees F. Add the diced eggplant and cook, stirring lightly to ensure even cooking, for one minute. Stir in the garlic, and cook and stir an additional 30 seconds. Combine sauce ingredients in a small bowl; mix well. I kept stirring as it cooked to keep it from burning. I will make this again as it is a tasty and quick recipe for eggplant. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Fast easy & healthy. This spicy eggplant stir fry is the perfect end of summer meal. My husband says this is a keeper. I love this recepie and it is a staple in our household. Instead of adding the garlic and sesame oil at later stages in the recipe, I mixed both with the sauce. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. To test if … I added about 1 teaspoon of grated ginger, and about 8 oz. Ingredients 2 tablespoons vegetable oil 4 Japanese eggplants, cut into 1-inch cubes 2 tablespoons vegetable oil 2 onions, thinly sliced 1 tablespoon minced garlic 2 tablespoons soy sauce 2 … A simple stir fry is a really great way to eat eggplant. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Add comma separated list of ingredients to exclude from recipe. Stir-fried eggplant with onion in a delicious spicy sauce. The flavors were just right with the chili sauce, not too spicy, just the right kick. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. I used rice wine instead of water, brown sugar instead of white, and I added about a teaspoon of grated fresh ginger. This recipe has a lot of flavor and I like that I could put it together very quickly. Meanwhile remove all but 1/2 teaspoon of oil from wok. Info. I stir fried the eggplant in two batches using a 14" carbon steel wok, and added about 6 fresh basil leaves to the last batch. Meanwhile, heat oil in a large skillet over medium heat. With a vegetable peeler, remove 1-inch strips of the Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. 2 tbsp. Serve, garnished with cilantro or green onions. Reduce chili paste a bit if you find the dish too spicy for your taste. Thanks for sharing this recipe I will definitely be making this one again. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the Drizzle sesame oil over the dish, and give one final brief stir to combine. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 4 Japanese eggplants, cut into 1-inch cubes, Ok, so this recipe actually was supposed to be for Spicy Eggplant however, when I cut into my eggplant it was bad (brown all the way through). Place wok over a high heat until hot. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Set aside while you prepare the rest of the recipe. I'm not sure why it would ever be too liquid, as I more often have to add extra water rather than thicken it. Just the way I like them ^_^. Add comma separated list of ingredients to include in recipe. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos).

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