Spicy Stir - Fried Eggplant

Name: Spicy Stir - Fried Eggplant
Yield: Yield: 8 Portions
Ingredients: 1½ fl oz/45 mL light soy sauce, not low-sodium; 2 tbsp/25 g sugar; 1 medium-dice red pepper; 1 fl oz/30 mL dark rice vinegar; 1 green onion, minced; 1 fl oz/30 mL chili bean paste; 3 garlic cloves, minced; 2 fl oz/60 mL vegetable oil; Salt, as needed; 1 tbsp/9 g minced ginger; 2 lb/907 g Japanese eggplant; 1 medium-dice green pepper

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 lb/907 g Japanese eggplant
Salt, as needed
1 tbsp

Side dish
Street Food
Vegan
Spicy

Method

Cut the eggplant into obliques, sprinkle with salt, and set aside for 10 minutes.
In a wok over medium-high heat, sweat the ginger and garlic in the vegetable oil until fragrant, about 10 seconds. Add the chili bean paste and continue sweating.
Add the eggplant and peppers and stir-fry over moderate heat until fork-tender, 3 to 5 minutes.
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