Aubergine Stir Fry

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This simple Chinese Aubergine Stir-Fry recipe is my favourite way to cook aubergine. It's packed with melt-in-your-mouth aubergine coated in a rich, garlicky, savoury, umami sauce. Perfect with a bowl of steamed rice!

Prep Time10

Cook Time20

Course: Main Course, Side Dish

Cuisine: Chinese

Servings:

Calories: 151kcal

Author: Khin

Equipment

1 Large non-stick pan

Ingredients

2 Aubergine Medium size aubergine or eggplant
1 tbsp Cornstarch To coat the aubergine
1 Bell pepper
3 cloves Garlic Minced
2 Spring onions cut 2" pieces
1 tbsp Soy sauce regular soy sauce or light soy sauce
1 tbsp Vegetarian stir fry sauce Or oyster sauce or hoisin sauce
1 tsp Sesame oil
2 tbsp Cooking oil
1 tsp Cornstarch Mix it with 2 tbsp water
4 tbsp Water
Salt and White pepper to taste

US Customary - Metric

Instructions

Cut and Prepare Aubergine

Cut the aubergine into thick strips. Add them to a bowl and sprinkle salt over them, toss well and let it rest for 15 minutes.
Then rinse with cold water and Squeeze the excess water out. Then gently pat dry with kitchen paper. Toss and coat with cornstarch.

Stir Fry Aubergine and Peppers

Heat 1 tablespoon of sunflower oil in a wok or large pan over medium high heat.Add the aubergine and stir fry until softened and lightly brown.
In the same pan, add minced garlic and sliced red bell pepper and stir fry for 2 to 3 minutes until slightly softened but still vibrant.

Combine and Season the Dish

Pour in a small splash of water along with the soy sauce, oyster sauce, salt, and white pepper. Stir well and bring everything to a gentle simmer.
Return the aubergine and bell pepper to the pan and toss gently so everything is coated in the sauce.
Stir in the cornstarch slurry and cook for another minute until the sauce thickens and becomes glossy. Turn off the heat and finish with spring onions and sesame oil.

Nutrition