Spicy Stir-Fried Eggplant: Quick & Delicious Recipe
The Ultimate Side Dish: Achieve Perfectly Cooked, Non-Mushy Spicy Eggplant!
Today, I’ll show you how to make a spicy stir-fried eggplant dish that’s cooked quickly over high heat, ensuring it stays tender-crisp, not mushy! The burst of fresh vegetable juices combined with a zesty sauce makes this an absolute winner with rice. I’ll guide you step-by-step, so even beginners can master it!
Ingredients (Serves 4)- 2 medium eggplants
- 1 medium onion
- 3 Korean chili peppers (adjust to your spice preference)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (joseon-ganjang or jin-ganjang)
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil (e.g., olive oil, sunflower oil)
- 1 Tbsp toasted sesame seeds (for garnish, optional)
Cooking Instructions
Step 1
First, since we’ll be eating the eggplant with its skin on, wash it thoroughly under running water. If there are any blemishes near the stem, trim them off with a knife.
Step 2
Cut the washed eggplant in half lengthwise, and then slice them into pieces about 1.5 to 2 cm thick. Cutting them too thin can cause them to break apart during cooking, so this thickness is ideal. Now, let’s prepare the delicious sauce for our eggplant stir-fry!
Step 3
To add depth of flavor to the sauce, finely mince one medium onion. Finely minced onion will help the sauce permeate the eggplant evenly, making it even more flavorful.
Step 4
For a spicy kick, thinly slice three Korean chili peppers. If you’re sensitive to heat or serving this to children, feel free to reduce the amount of chili peppers or substitute them with milder green peppers.
Step 5
If you’d like to add a beautiful color and subtle flavor to your eggplant dish, consider adding one red chili pepper, thinly sliced. This is optional, so don’t worry if you don’t have one.
Step 6
Now, it’s time to make the sauce. In a bowl, combine the minced onion, sliced chili peppers (Korean and red), 1/2 Tbsp minced garlic, 1 Tbsp soup soy sauce, 2 Tbsp regular soy sauce, and 1 Tbsp oyster sauce.
Step 7
Mix all the sauce ingredients thoroughly with a spoon or whisk. Once well combined, add half a cup (about 100ml) of water to adjust the consistency. A little water helps the sauce adhere to the eggplant more moistly.
Step 8
Arrange the prepared eggplant slices in a single layer in the frying pan, ensuring they don’t overlap. It’s even better if you can cook the eggplant in batches so it doesn’t get crowded.
Step 9
Drizzle 2 Tbsp of cooking oil evenly over the eggplant. You can use olive oil or any cooking oil you regularly use at home, such as sunflower oil, canola oil, or corn oil.
Step 10
Spoon the prepared sauce mixture lightly over the oiled eggplant. Turn the gas stove to high heat and begin cooking immediately. High heat is key!
Step 11
Once the pan is hot and the eggplant begins to sizzle, gently stir it as if flipping, being careful not to break it. Stirring too much will make the eggplant mushy, so aim to flip it only about 4-5 times to maintain its crisp texture.
Step 12
Keep an eye on the heat and continue to stir gently to prevent burning. Stir-frying over high heat for about 5 minutes will result in eggplant that is tender yet perfectly firm.
Step 13
Once the eggplant is perfectly cooked, turn off the heat immediately. For a final touch, add 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds (optional), and give it one last gentle toss. Your delicious spicy eggplant stir-fry is now complete!
Step 14
Quickly stir-fried over high heat, this spicy eggplant dish is packed with fresh vegetable juices and a wonderfully zesty sauce, making it the ultimate side dish! Serve it over warm rice and enjoy this delightful treat.
