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Photo:Alexandra Shytsman
Alexandra Shytsman
Active Time:15 minsTotal Time:15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:6Yield:6 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipe
What Eggplant Is Best for Stir-Fries?
While any type of eggplant will work in a stir-fry, we prefer Japanese eggplants for this recipe. Sometimes referred to as Chinese eggplant or Asian eggplant, this type of eggplant is usually long and slender with tender purple skin and sweet, meaty flesh. They have fewer seeds than rounder varieties, which gives them a nice, firm texture and a less bitter flavor. Japanese eggplants are readily available at well-stocked supermarkets, Asian grocery stores or farmers markets. They are easiest to find in mid to late summer. If you can’t find Japanese eggplant, a regular globe-shaped eggplant will work too. Just cut the eggplant into smaller 1-inch pieces so it holds up better while cooking.
How to Stir-Fry Eggplant Perfectly
Cook Mode(Keep screen awake)Ingredients4Japanese eggplants (about 1 1/2 pounds)5tablespoonscanola oil or peanut oil, divided2tablespoonshoisin sauce2tablespoonsreduced-sodium soy sauce1tablespoonplum sauce2jalapeño peppers, cut into thin rings1smallyellow onion, sliced into 1/4-inch wedges2teaspoonsminced garlic1teaspoonminced fresh ginger1cuppacked fresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
4Japanese eggplants (about 1 1/2 pounds)
5tablespoonscanola oil or peanut oil, divided
2tablespoonshoisin sauce
2tablespoonsreduced-sodium soy sauce
1tablespoonplum sauce
2jalapeño peppers, cut into thin rings
1smallyellow onion, sliced into 1/4-inch wedges
2teaspoonsminced garlic
1teaspoonminced fresh ginger
1cuppacked fresh basil leaves
DirectionsCut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.Alexandra ShytsmanMeanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.Alexandra ShytsmanHeat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.Originally appeared: EatingWell.com, May 2020; updated September 2022
Directions
Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.Alexandra ShytsmanMeanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.Alexandra ShytsmanHeat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.
Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.
Originally appeared: EatingWell.com, May 2020; updated September 2022
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Nutrition Facts(per serving)161Calories12gFat13gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
