Summer Delight: Flavorful Stir-Fried Eggplant and Zucchini
Simple and Delicious Summer Vegetable Stir-Fry: Eggplant and Zucchini
This stir-fry recipe uses fresh, readily available summer eggplant and zucchini to create a dish that is both simple and incredibly flavorful. We’ve enhanced the texture and umami by adding flat fish cakes. It’s a perfect side dish for rice or a satisfying light meal. Follow this recipe, and you’ll be able to create a delicious stir-fry that everyone from young to old will love.
Main Ingredients- 2 Eggplants
- 1/2 Zucchini
- 1 sheet Flat fish cake (Eomuk)
Cooking Instructions
Step 1
First, wash and prepare the eggplant and zucchini. Slice the eggplant diagonally about 0.7cm thick, and slice the zucchini into half-moon shapes, also about 0.7cm thick. Sprinkle a pinch of salt and a pinch of black pepper over the sliced vegetables and toss gently. Let them sit for about 30 minutes to salt. This process draws out excess moisture, preventing the stir-fry from becoming watery and allowing the vegetables to absorb flavors better, resulting in a more delicious dish.
Step 2
Cut the flat fish cake into bite-sized squares. It’s best to cut them about 0.5cm thick, as very thin pieces might break apart during cooking.
Step 3
Let’s make the delicious stir-fry sauce. In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, 1 Tbsp chopped green onion, 1 Tbsp sugar, 1 Tbsp corn syrup (or Oligodang), and 1 Tbsp sesame oil. Stir well until all ingredients are thoroughly mixed.
Step 4
After salting for 30 minutes, squeeze out the excess water from the eggplant and zucchini by hand. Removing this moisture is key to achieving a good texture and preventing the dish from becoming mushy.
Step 5
Heat a little cooking oil in a frying pan over medium heat. Add the squeezed eggplant and zucchini and stir-fry briefly until they are slightly softened. Be careful not to overcook; you want them to retain their shape.
Step 6
Now, add the sliced flat fish cake to the pan and continue to stir-fry for another 1-2 minutes until the fish cake becomes slightly translucent and well combined with the vegetables. Adding the fish cake provides a chewy texture and rich umami flavor.
Step 7
Once the vegetables and fish cake are partially cooked, pour in all the prepared sauce. Reduce the heat to low and continue to stir-fry for about 3 to 5 minutes, allowing the sauce to coat and penetrate the ingredients evenly. Avoid high heat for extended periods, as this can burn the sauce or overcook the ingredients.
Step 8
Finally, sprinkle in a pinch of dried basil for an aromatic touch. You can also add a sprinkle of sesame seeds if you like. Once the sauce has coated everything nicely and the stir-fry has a glossy finish, turn off the heat and serve. The fragrant basil will beautifully complement the fresh taste of the summer vegetables!
