Stir Fry Eggplant Recipes

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
• Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

Steps:

• Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
• In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
• Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

Steps:

• Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
• Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
• Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
• Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
• Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Steps:

• Sauté onions and garlic in hot oil for 2 minutes.
• Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
• Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.

Steps:

• Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
• Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
• Remove from the heat, add basil, and toss to combine.