Sweet and Sour Stir-Fried Eggplant and Bell Pepper
Got eggplant and bell peppers? Revive your appetite with this simple stir-fry!
This is a sweet and sour stir-fried dish using eggplant and bell peppers. It’s a fantastic side dish that will awaken your appetite when you’re not feeling hungry. Enjoy this visually appealing and flavorful vegetable medley!
Ingredients
- 1 medium eggplant
- 1 Tbsp cornstarch or potato starch
- 1/2 onion
- 2 cloves garlic
- 1 Korean chili pepper (optional, adjust for spiciness)
- 1/2 bell pepper (any color)
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 2 pinches salt
Cooking Instructions
Step 1
First, trim the stem end of the eggplant. Then, cut it into 4 equal pieces for easier handling.
Step 2
Cut the quartered eggplant into bite-sized pieces, about 2-3 cm thick. Cutting them too thin might make them mushy when stir-fried, so aim for a moderate thickness.
Step 3
Place the cut eggplant in a bowl and sprinkle with 1 tablespoon of starch. Gently toss to coat the eggplant evenly. This coating helps the eggplant become slightly chewy and absorb the sauce better. You can shake the bowl or use your hands to coat.
Step 4
Heat a generous amount of cooking oil in a pan over high heat. Add the starch-coated eggplant and stir-fry until it becomes golden brown and slightly crispy. This browning adds a wonderful texture and flavor.
Step 5
The onion will add sweetness and depth to the dish. Peel it and cut it into square pieces, about 2-3 cm in size.
Step 6
Garlic provides a fragrant aroma. Peel the cloves and thinly slice them. While minced garlic works, sliced garlic tends to brown less and release its flavor more pleasantly during stir-frying.
Step 7
For a touch of heat, finely chop the Korean chili pepper. Remove the stem before chopping. If you prefer less spice, you can omit it or adjust the amount.
Step 8
Bell peppers add vibrant color and a slight sweetness. Remove the seeds and core, then cut into square pieces similar in size to the onion.
Step 9
Let’s build the base of our stir-fry! Lightly oil the pan and add the sliced onion and bell peppers. Stir-fry over high heat quickly to keep them crisp and fresh.
Step 10
Once the onion and bell peppers start to soften slightly, add the pre-fried eggplant, sliced garlic, and chopped chili pepper to the pan. Continue to stir-fry over high heat, allowing all the vegetables to mingle and cook together.
Step 11
Now for the sweet and sour dressing! Add the vinegar and sugar. Stir-fry quickly over high heat for just a minute or so. The key is to coat the vegetables with the sauce without overcooking them, which would make them lose their texture.
Step 12
Finally, turn off the heat and add the salt. Stir well to combine. Adding salt at the end prevents the vegetables from releasing excess moisture, helping maintain their crispness. Your delicious eggplant and bell pepper stir-fry is now ready to enjoy!
