Stir Fried Eggplant Recipe

Prepare eggplant

Trim the ends of the eggplants and cut into 1-inch thick rounds or 1-inch batons (matchsticks about 1 x 1 x 3 inches). If using larger globe eggplant, peel in strips to reduce bitterness and seediness. Salt the cut eggplant lightly (about 1/2 tsp distributed) and let sit in a colander for 10 minutes to draw out moisture — this reduces oil absorption. After 10 minutes, pat dry with paper towels.

Slice the onion into thin wedges (about 1/4-inch). Core and cut the red bell pepper into 1/2-inch strips. Thinly slice the white part of the scallions separately from the green tops. Mince garlic and ginger finely.

In a small bowl, whisk together soy sauce (3 tbs), oyster sauce (1 tbs), rice vinegar (1 tbs), Shaoxing wine (1 tbs) if using, brown sugar (1 tbs), sesame oil (1/2 tsp), cornstarch (1 tsp), and 3 tbs water until the sugar and cornstarch are dissolved. Set aside. This will be the sauce slurry that thickens at the end.

Heat a large nonstick skillet or wok over medium-high heat until shimmering. Add 1–2 tbs vegetable oil. When the oil is hot but not smoking, add the eggplant in a single layer (you may need to do this in batches). Let the pieces sear without stirring for 1–2 minutes to develop color, then stir-fry, turning occasionally, until they are golden and mostly tender, about 4–6 minutes per batch. If the eggplant soaks up oil and looks dry, add the optional 2 tbs neutral oil in the pan to prevent sticking. Transfer cooked eggplant to a plate and set aside.

Wipe the wok or skillet with a paper towel to remove excess oil, then return to medium-high heat. Add 1 tbs vegetable oil. Add the sliced onion and the white parts of the scallions; stir-fry 1–2 minutes until they begin to soften. Add the red bell pepper and continue stir-frying 1–2 minutes until crisp-tender.

Add the minced garlic, minced ginger, and optional chili or red pepper flakes. Stir constantly for about 30 seconds until fragrant but not burned.

Return the cooked eggplant to the wok. Pour the prepared sauce slurry evenly over the vegetables and stir to combine. Stir-fry constantly for 1–2 minutes while the sauce comes to a simmer and thickens, coating the eggplant and vegetables. If the sauce becomes too thick, add up to 1–2 tbs water to adjust the consistency.

Taste and adjust seasoning: add up to 1/4–1/2 tsp salt or another splash of soy sauce if needed, and a pinch of black pepper. Drizzle the 1/2 tsp sesame oil and toss once to finish.

Turn off the heat. Stir in the green parts of the scallions and sprinkle cilantro if using. Transfer to a serving dish.