Spicy Eggplant Stir-Fry
This dish can be made with truncheon-shaped Chinese eggplant or the thicker eggplant commonly available in local supermarkets.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 3 Tbsp. vegetable oil
- 1 eggplant, sliced diagonally into 1" pieces
- 2 Tbsp. red rice vinegar
- ½ tsp. brown sugar
- 2 Tbsp. soy sauce
- 1 Tbsp. chopped garlic
- ½ tsp. chili paste
- ¼ tsp. sesame oil
- Add the oil to a preheated wok or skillet. When the oil is hot, add the eggplant slices, stir-frying in batches if necessary. Stir-fry for about 2–3 minutes.
- Add the red rice vinegar, brown sugar, soy sauce, garlic, and chili paste, and mix through. Drizzle the sesame oil over and give a final stir.