Savory Oyster Sauce Stir-Fried Eggplant: A Delectable Twist!
A Unique Eggplant Dish: Stir-Fried with Oyster Sauce
Tired of the same old eggplant recipes? Discover the delightful versatility of eggplant with this simple yet incredibly flavorful stir-fry! The tender eggplant beautifully complements the rich oyster sauce glaze, creating a dish that’s perfect with rice. It’s a crowd-pleaser for all ages, making it an excellent choice for special occasions or a weeknight treat.
Main Ingredients- 2 medium eggplants
- 1/4 onion, thinly sliced
- 1/2 green chili, diagonally sliced
- 1/2 red chili, diagonally sliced
- A small bunch of scallions, finely chopped
Seasoning & Stir-frying- 2 Tbsp oyster sauce
- Vegetable oil, generous amount (for stir-frying)
- A pinch of toasted sesame seeds (for garnish)
- A drizzle of sesame oil (for finishing)
- 2 Tbsp oyster sauce
- Vegetable oil, generous amount (for stir-frying)
- A pinch of toasted sesame seeds (for garnish)
- A drizzle of sesame oil (for finishing)
Cooking Instructions
Step 1
Begin by trimming the stems off the eggplants and washing them thoroughly. Wash the onion, red chili, and green chili as well. Prepare all your ingredients by slicing and chopping them as needed. Your culinary stage is now set!
Step 2
Cut the eggplants into roughly 1cm thick pieces, either diagonally or into bite-sized chunks – any shape works! Cutting them to a consistent size will ensure a more pleasant texture after cooking.
Step 3
Thinly slice the onion. Seed the green and red chilies and slice them diagonally. Finely chop the scallions. In a small bowl, whisk together 2 Tbsp soy sauce, 1/2 Tbsp sugar, and 3 Tbsp water until the sugar is dissolved to create your flavorful sauce.
Step 4
Heat a generous amount of vegetable oil in a wide skillet over medium heat. Add the sliced eggplants and stir-fry them until they become tender and lightly browned, resembling a gentle roast. The eggplant will absorb the oil as it cooks, becoming wonderfully soft.
Step 5
Once the eggplant pieces are golden brown on the outside, flip them to cook evenly. When they are tender and slightly shrunken, remove the cooked eggplant from the skillet and set aside on a plate. Drain off excess oil from the pan, then add the sliced onions and chilies to the pan and sauté until fragrant.
Step 6
Pour the prepared sauce (soy sauce, sugar, water mixture) into the skillet with the onions and chilies. Bring to a simmer over medium heat and let it cook until the onions become slightly translucent and the sauce begins to thicken slightly. Keep an eye on the heat to prevent burning.
Step 7
Return the stir-fried eggplant to the skillet with the simmering sauce. Gently toss everything together to ensure the eggplant is evenly coated with the delicious glaze.
Step 8
Now, add the 2 Tbsp of oyster sauce to the pan. Continue to stir-fry, ensuring the sauce is well incorporated into the eggplant. The oyster sauce will add a wonderful depth of umami flavor, elevating the eggplant’s taste.
Step 9
Once the eggplant and sauce are beautifully combined and have a glossy sheen, turn off the heat. Finish by sprinkling the chopped scallions and toasted sesame seeds over the dish, and add a final drizzle of sesame oil. The fragrant aroma will complete this delightful culinary creation!
