Crispy Fried Eggplant Stir-fry
A Savory and Irresistible Side Dish: Fried Eggplant Stir-fry That Pairs Perfectly with Rice
Whenever I dine at a Chinese restaurant, I always find myself ordering eggplant and tofu dishes. Inspired by the delicious fried eggplant coated in a savory sauce, I’ve recreated a similar dish at home. This recipe features crispy fried eggplant tossed in a delightful sweet and savory sauce, making it a fantastic side dish that will have you reaching for more rice.
Main Ingredients
- 2 eggplants
- 4 Tbsp cornstarch (for coating)
Special Sauce
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin or Sake)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin or Sake)
Cooking Instructions
Step 1
First, wash the 2 eggplants thoroughly and trim off the stems. Then, cut each eggplant in half lengthwise, and then into bite-sized pieces (about 3-4 cm in length). This size is perfect for even cooking and sauce absorption.
Step 2
Place the cut eggplant pieces into a large resealable plastic bag or a container. Add the 4 tablespoons of cornstarch. Seal the bag tightly and shake gently. This process ensures that each piece of eggplant is evenly coated with cornstarch, which will result in a wonderfully crispy texture when fried.
Step 3
Now, let’s prepare the special sauce for our delicious fried eggplant! In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 2 tablespoons of vinegar, 2 tablespoons of oligosaccharide, 1 tablespoon of minced garlic, and 1 tablespoon of cooking wine. Whisk everything together until well combined and the sweetener is dissolved.
Step 4
Heat about 4 tablespoons of cooking oil in a frying pan over medium heat. Carefully add the cornstarch-coated eggplant pieces to the hot oil. Fry the eggplant, turning occasionally, until it turns golden brown and is cooked through. Make sure to stir gently to prevent sticking and ensure even browning.
Step 5
Once the eggplant is golden brown and looks appetizing, it’s ready to be removed from the pan. Drain any excess oil from the fried eggplant. It should be crispy on the outside and tender on the inside.
Step 6
Before returning the fried eggplant to the pan, pour the prepared special sauce into the same pan. Bring the sauce to a simmer over medium heat. Lower the heat slightly once it begins to bubble.
Step 7
Add all the fried eggplant back into the pan with the simmering sauce. Stir-fry gently to coat the eggplant evenly with the sauce. Continue to cook until the sauce thickens and coats the eggplant beautifully, with minimal sauce remaining in the pan. Be careful not to overcook, as this can make the eggplant mushy.
Step 8
Finally, transfer the glazed eggplant to a serving dish. Sprinkle with toasted sesame seeds for a finishing touch. This dish is wonderfully savory and slightly sweet, a true ‘rice thief’ that will make you want another bowl of rice! Enjoy your delicious meal.
