Spicy garlic eggplant stir fry😋 ‘鱼香茄子’ – made with Japanese eggplant (thank you to my delivery) & have tried with both types of eggplants with amazing results. I adjusted the recipe with what I have right now. Give it a try & I hope everyone is doing well & staying safe🙏. Best, WoonHeng💓
Recipe (yields 3 servings)
~ 2 medium-size eggplants (about 0.75lb), sliced 2″ thick crosswise & cut into 4 wedges
~ 3oz firm tofu (optional) – pressed, mashed & pan-fried, then season with soy sauce
~ 5 cloves garlic, minced (about 2 tablespoons)
~ 2 slices ginger, minced (about 1 tablespoon)
~ 4 dried chilis or 1/2 jalapeno or any chilis (chili flakes are good sub too)
~ oil for cooking, chopped scallions
~ cornstarch slurry (mix 1 teaspoon of cornstarch with 3 teaspoons water)
~ 1 1/2 tablespoons soy sauce or tamari (for gluten-free)
~ 1 teaspoon maple syrup or sugar
~ 1 teaspoon vinegar (black or distilled)
~ 1 – 1 1/2 cups water (adjust accordingly)
✅If using dried chilis, softened it by boiling them in hot water for 5 mins, then remove seeds. Mix all sauce ingredients until well combined & set aside.
✅In a heated non-stick with 2 tablespoons oil, sauté ginger & garlic until fragrant. Then add in chopped chili & cook for 1 min by stirring continuously. (To use less oil in stir frying, you can steam the eggplant first before the next step)
✅Add in the sauce & cook until sauce is slightly reduced, then add eggplant & give it a quick toss. Cover with a lid & turn heat to medium. Cook until the eggplant is tender, if it appears to be brothy, cook the eggplant uncovered.
✅Season with more salt, if needed. Add tofu crumbles, stir in the cornstarch slurry, cook for 30secs to thicken the sauce & turn off the heat.
✅Garnish with chopped scallions & serve immediately.
Reposted from @woon.heng