Stir-Fried Eggplant with Oyster Sauce
Simple and Delicious Stir-Fried Eggplant
Try stir-frying seasonal summer eggplant with oyster sauce for a delicious side dish that pairs perfectly with rice. This recipe is quick, easy, and packed with flavor, making it a great addition to your meal prep.
Ingredients- 2 medium eggplants
- 10cm segment of scallion (green onion)
- 1 Tbsp minced garlic
- 1 chili pepper (e.g., Korean green chili)
- 1 red chili pepper (for color)
- 1 Tbsp oyster sauce
- 2 Tbsp all-purpose soy sauce (or regular soy sauce)
- 2 Tbsp canola oil
- 2 Tbsp perilla oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Wash the eggplants thoroughly. It’s best to use them with the skin on for added nutrients and texture.
Step 2
Cut each eggplant in half lengthwise.
Step 3
Slice the halved eggplants diagonally into approximately 0.5cm thick pieces. This shape helps the eggplant absorb flavors better.
Step 4
Finely chop the scallion. Remove the seeds from the chili peppers and slice them diagonally. These add a spicy kick and vibrant color.
Step 5
Heat 2 tablespoons of canola oil in a frying pan over medium heat.
Step 6
Add the chopped scallions to the pan
Step 7
and stir-fry until fragrant and lightly golden, infusing the oil with their aroma (this is called making ‘scallion oil’). Be careful not to burn them.
Step 8
Once the scallions become translucent and softened (about 1-2 minutes),
Step 9
add all the prepared eggplant slices to the pan and stir-fry together. Eggplant absorbs oil easily, so keep an eye on the heat.
Step 10
Continue to stir-fry the eggplant until it starts to turn translucent and soften slightly, coated in the oil (about 2-3 minutes).
Step 11
Add 2 tablespoons of all-purpose soy sauce (or regular soy sauce) and 1 tablespoon of oyster sauce.
Step 12
Stir well to ensure the sauce evenly coats the eggplant and allows the flavors to meld. Cook until the sauce is absorbed, being careful not to burn.
Step 13
When the eggplant is cooked to your desired tenderness (about 2-3 more minutes),
Step 14
add 1 tablespoon of minced garlic and the sliced chili peppers.
Step 15
Increase the heat to high and quickly stir-fry for about 30 seconds until the chilies are fragrant. This quick stir-fry prevents the garlic from burning.
Step 16
Just before turning off the heat, drizzle in 2 tablespoons of perilla oil for a nutty aroma and sprinkle with sesame seeds. Give it a final gentle toss to combine everything.
Step 17
Transfer the delicious stir-fried eggplant to a serving plate. Enjoy with a bowl of warm rice!
