Are you tired of the same old boring stir-fry recipes? Look no further! This Spicy Eggplant Stir Fry recipe is about to take your taste buds on a wild ride. With a perfect balance of sweet, sour, and spicy flavors, this Asian-inspired dish is sure to become a staple in your kitchen. And the best part? It's ready in just 25 minutes! So, what are you waiting for? Dive into this recipe and experience the thrill of a flavor bomb in every bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 large eggplant, diced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons chili paste
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 green onions, chopped
Instructions
- Wash and dice the large eggplant into uniform 1-inch cubes, ensuring they are roughly the same size for even cooking.
- Prepare all other ingredients: mince the garlic and ginger finely, chop the green onions, and measure out the chili paste, soy sauce, and sugar.
- Heat the vegetable oil in a large wok or wide skillet over medium-high heat until it shimmers and becomes hot.
- Add the minced garlic and ginger to the hot oil, stirring quickly to prevent burning and release their aromatic flavors, about 30 seconds.
- Add the diced eggplant to the wok, spreading it in a single layer to ensure maximum contact with the hot surface for proper caramelization.
- Stir-fry the eggplant for 5-7 minutes, tossing occasionally, until it becomes golden brown and starts to soften.
- Pour in the chili paste, soy sauce, and sugar, stirring to coat the eggplant evenly and create a glossy, spicy sauce.
- Continue cooking for an additional 3-4 minutes until the eggplant is tender and fully cooked through.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot immediately, preferably over steamed rice or with your preferred side dish.
Tips
- * To ensure even cooking, make sure to dice the eggplant into uniform 1-inch cubes. * Don't overcrowd the wok or skillet, as this can prevent the eggplant from caramelizing properly. * Stir-fry the eggplant quickly over high heat to achieve a nice golden brown color. * Adjust the level of spiciness to your liking by adding more or less chili paste. * Serve immediately over steamed rice or with your preferred side dish to soak up all the flavorful sauce.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
