Wok Eggplant & Sweet Pepper Recipe

Prepare eggplant

Cut the eggplants into 1/2- to 3/4-inch rounds or 1/2-inch half-moons (if long). Lightly salt the pieces and let them sit in a colander for 10 minutes to draw out excess moisture and reduce bitterness. Pat dry thoroughly with paper towels.

Prepare peppers and aromatics

Core and slice the sweet peppers into 1/2-inch strips. Thinly slice the onion. Mince the garlic and julienne or grate the ginger. Slice the scallions on a bias. Measure out katsuobushi for finishing.

Make sauce

In a small bowl, whisk together soy sauce (3 tbsp), mirin (1.5 tbsp), sake (1 tbsp), oyster sauce (1 tbsp), sesame oil (1 tsp), sugar (1 tsp), and stock (60 ml). Dissolve the cornstarch (1 tsp) in 1 tablespoon of cold water, then whisk into the sauce until smooth. Set aside.

Heat wok

Place a wok or large skillet over high heat. When hot, add the neutral oil (2 tbsp) and swirl to coat.

Cook eggplant: Add the eggplant in a single layer (work in two batches if necessary). Stir-fry, tossing frequently, until the pieces are well browned and tender, about 5–7 minutes. If eggplant soaks up all the oil and becomes dry, add a splash (1–2 tbsp) of stock or water. Remove the eggplant to a plate and reserve.

Sauté aromatics and peppers: Add a touch more oil if needed (about 1 tsp). Reduce heat to medium-high and add the sliced onion. Stir-fry 1–2 minutes until translucent. Add the sweet peppers and continue to stir-fry 2–3 minutes until they begin to soften but remain bright. Add garlic and ginger and cook another 30–45 seconds until fragrant.

Combine and sauce: Return the eggplant to the wok, toss to combine with the peppers and onions. Pour the prepared sauce over the vegetables and stir to coat. Cook 1–2 minutes, stirring, until the sauce thickens and glazes the vegetables. Taste and adjust seasoning with salt (up to 1/4 tsp) and pepper (a pinch).

Finish and serve: Turn off the heat. Stir in sliced scallions and sprinkle toasted sesame seeds if using. Transfer to a serving plate and immediately scatter katsuobushi (2 tbsp) evenly over the top; the warm vegetables will cause the flakes to soften and curl, adding smoky umami. Serve hot with steamed rice or as a side.