Spicy and Sweet Eggplant Stir-fry (Wu Xiang Style, No Meat)
Spicy and Sweet Eggplant Stir-fry (Wu Xiang Style, No Meat)
A Flavorful Meatless Wu Xiang Style Eggplant Stir-fry Made with Seasonal Eggplants
Eggplants are in season! Instead of the usual soy sauce stir-fry, I wanted to try something new, so I made this. This recipe offers a delightful sweet and spicy flavor with a rich umami, perfect even without meat. It’s a versatile dish that works wonderfully as a side for rice or as a standalone flavorful meal!
Main Ingredients- 5 eggplants (medium-sized)
- 1 stalk of green onion (mostly the white part)
- 2 Korean chili peppers (cheongyang peppers)
- 2 red chili peppers
Wu Xiang Sauce- 2 Tbsp Doubanjiang (fermented broad bean paste)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 3 Tbsp cooking oil
- 2 Tbsp Doubanjiang (fermented broad bean paste)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, wash the 5 eggplants thoroughly. Cut them into bite-sized pieces, about 1.5-2 cm thick. You can cut them into half-moons or diagonally.
Step 2
Prepare the aromatic ingredients: thinly slice the white part of the green onion. Remove the seeds from the Korean chili peppers and red chili peppers and then slice them thinly on the diagonal. Having your ingredients prepped beforehand will make the cooking process much smoother.
Step 3
Heat 3 tablespoons of cooking oil in a wide wok or skillet over medium heat. Once the oil is hot, add all the sliced eggplants. Stir-fry the eggplants, ensuring they don’t stick together, until they are golden brown on the surface. Once cooked, transfer the fried eggplants to a separate bowl, draining any excess oil. Pre-frying helps the eggplant maintain a pleasant texture and prevents it from becoming mushy when sauced.
Step 4
Using the same wok (or a clean one), combine 2 tablespoons of Doubanjiang, 1 tablespoon of oyster sauce, 1 tablespoon of minced garlic, 1 tablespoon of cooking syrup (or corn syrup), and 1 tablespoon of vinegar. Stir these ingredients together and bring them to a simmer over medium-low heat until the sauce starts to bubble vigorously. You’ll notice a delicious aroma as the sauce heats up.
Step 5
Once the sauce is bubbling vigorously, add all the pre-fried eggplants back into the wok. Gently toss them to coat evenly with the sauce.
Step 6
After the eggplants are coated with the sauce, add the prepared green onions, Korean chili peppers, and red chili peppers. Stir-fry quickly to combine all the ingredients. Keep the heat at medium during this step.
Step 7
Continue to stir-fry everything together for about 3 to 5 minutes, allowing the eggplants to absorb the flavors of the sauce. Avoid overcooking, which can make the eggplants mushy. The key is to stir quickly so the vegetables are slightly tender and the sauce evenly coats the eggplant. You want to retain a slight crispness in the chili peppers and green onions.
Step 8
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for added aroma and sprinkle with 1 teaspoon of toasted sesame seeds. Your delicious meatless Wu Xiang style eggplant stir-fry is now complete! Serve it over hot rice or enjoy it as a flavorful side dish.
