Stir-fried Eggplant and Zucchini with Oyster Sauce: A Taste of Summer Nostalgia!
How to Make Delicious Stir-fried Eggplant and Zucchini with Oyster Sauce, a Summer Seasonal Side Dish
This dish brings back warm memories of the eggplant stir-fry my mother used to make when I was young. I’ve added summer zucchini, fragrant Korean chili peppers (kkwarigochu), and savory oyster sauce to enhance the flavor profile. Enjoy this simple yet deeply flavorful stir-fry that’s perfect for boosting your appetite!
Main Ingredients
- 2 eggplants (choose large, plump ones)
- 1/2 zucchini (select firm, fresh ones)
- 4 Korean chili peppers (kkwarigochu, for a hint of spice and aroma)
- 1/4 onion (adds sweetness and depth)
- 1 red chili pepper (optional, for color and a touch of heat)
Sauce
- 1/2 Tbsp red pepper flakes (for color and a mild kick)
- 1 Tbsp oyster sauce (the key to rich umami!)
- 1 Tbsp soy sauce (for seasoning)
- 1 Tbsp anchovy sauce (enhances the savory flavor)
- 1 Tbsp cooking wine (mirin, to remove any gamey odors and add flavor)
- 1 Tbsp sugar (for sweetness and a glossy finish)
- 2 Tbsp cooking oil (for stir-frying)
Eggplant and Zucchini Brine
- 2 tsp salt (draws out moisture, keeping vegetables crisp)
- 1/2 Tbsp red pepper flakes (for color and a mild kick)
- 1 Tbsp oyster sauce (the key to rich umami!)
- 1 Tbsp soy sauce (for seasoning)
- 1 Tbsp anchovy sauce (enhances the savory flavor)
- 1 Tbsp cooking wine (mirin, to remove any gamey odors and add flavor)
- 1 Tbsp sugar (for sweetness and a glossy finish)
- 2 Tbsp cooking oil (for stir-frying)
Eggplant and Zucchini Brine
- 2 tsp salt (draws out moisture, keeping vegetables crisp)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious stir-fried eggplant and zucchini with oyster sauce. Wash them thoroughly and make sure to pat them dry – this is crucial for a great texture.
Step 2
In a small bowl, combine all the sauce ingredients: red pepper flakes, oyster sauce, soy sauce, anchovy sauce, cooking wine, and sugar. Whisk them together until the sugar is fully dissolved. Making the sauce ahead of time allows the flavors to meld beautifully.
Step 3
Slice the eggplants diagonally about 0.5 cm thick. Cut the zucchini into 0.5 cm thick half-moons. Avoid slicing them too thinly, as they might break apart during cooking.
Step 4
Slice the onion into 0.5 cm thick strips. Trim the tops off the Korean chili peppers and cut them into 2-3 pieces. Finely mince the red chili pepper after removing the seeds (the red chili pepper is optional).
Step 5
Sprinkle 1 teaspoon of salt over the sliced eggplants and another teaspoon over the zucchini, separately. Gently toss them to coat, then let them sit for 10 minutes. This salting process draws out excess moisture, reducing any bitterness and ensuring a crisp texture.
Step 6
After 10 minutes, rinse the salted eggplants and zucchini under cold running water. Then, squeeze out as much water as possible with your hands. Removing excess moisture is key to preventing a watery stir-fry.
Step 7
Heat 2 tablespoons of cooking oil in a wok or a deep skillet over medium-low heat. Add 1 tablespoon of minced garlic and stir-fry until fragrant, being careful not to burn it. Infusing the oil with garlic flavor adds a wonderful aroma to the dish.
Step 8
Once the garlic is fragrant, add the sliced onions and sauté until they become translucent. Then, add the squeezed eggplants and zucchini to the pan and stir-fry them with the onions.
Step 9
Pour the prepared oyster sauce mixture over the vegetables. Stir gently with a spatula to ensure everything is evenly coated with the sauce.
Step 10
Stir-fry for about 2-3 minutes until the zucchini starts to turn translucent. It’s best to cook over medium heat to prevent burning and ensure even cooking. Once the zucchini is halfway cooked, cover the pan and let it steam for about 3 minutes to soften the vegetables thoroughly.
Step 11
After 3 minutes, remove the lid and add the chopped Korean chili peppers and red chili pepper. These will add a nice spicy note and a pleasant crunch.
Step 12
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle a pinch of sesame seeds. Give it a final gentle toss to combine. The nutty aroma enhances the overall flavor.
Step 13
Your flavorful stir-fried eggplant and zucchini with oyster sauce, a perfect summer side dish, is now ready! Enjoy it with a bowl of warm rice.
