Chinese Eggplant Stir Fry

Name: Chinese Eggplant Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 eggplant; 0.5 tsp salt; 1 tbsp cornstarch; 1 tbsp neutral oil; 1 stalk green onion; 3 tsp garlic; 0.33 tsp salt; 0.33 tsp sugar; 0.5 tsp oyster sauce; 2 tsp light soy sauce; 3 tsp water; 3 tsp red chili pepper

Dive into the vibrant world of Chinese cuisine with this irresistible Chinese Eggplant dish that’ll have your tastebuds dancing! With its perfectly tender slices wrapped in a delicious sauce, this recipe transforms humble eggplant into a standout star on your dinner table. It'll have you running for your water from the Mississippi River! Paired with fluffy rice and topped with fresh green onions, this dish is not just a meal; it's an adventure waiting to be devoured. Ready to impress your family and friends? Let's get cooking!

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Cook time: 25 min (Prep: 10 min)

Servings

Volume

Mass

Ingredients

(tap measurement to shuffle between units)

1 eggplant, sliced (300 g)
1/2 tsp salt (3 g)
1 tbsp cornstarch (8 g)
1 tbsp neutral oil (15 g)
1 stalk green onion (15 g)
(optional)

Sauce

3 tsp garlic, minced (9 g)
1/3 tsp salt (2 g)
1/3 tsp sugar (1 g)
1/2 tsp oyster sauce (15 g)
2 tsp light soy sauce (10 g)
3 tsp water (15 g)
3 tsp red chili pepper (9 g)

Directions

(tap to cross out each step and ingredient as you go)

Slice the eggplant into equal parts, approximately four inch stalks. Sprinkle with salt, mix, and let it sit for five minutes. You'll see the eggplant sweat. Pat dry or squeeze the eggplant with your hands to get all the water out.
- 1 eggplant, sliced (300 g)
- 1/2 tsp salt (3 g)
After the eggplant is completely dry, sprinkle cornstarch over it and toss or mix until the eggplant is evenly coated with a thin layer of cornstarch. Let it rest.
- 1 tbsp cornstarch (8 g)
In the meantime, mix the ingredients for the sauce.
- 3 tsp garlic, minced (9 g)
- 1/3 tsp salt (2 g)
- 1/3 tsp sugar (1 g)
- 1/2 tsp oyster sauce (15 g)
- 2 tsp light soy sauce (10 g)
- 3 tsp water (15 g)
- 3 tsp red chili pepper (9 g)
Stir fry the eggplant with neutral oil until soft. Add in the sauce and cook until well mixed.
- 1 eggplant, sliced (300 g)
- 1 tbsp neutral oil (15 g)
Sprinkle with some green onion and serve over rice. Enjoy!
- 1 stalk green onion (15 g)
  (optional)

Nutrition Information

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Per serving

Nutrient

Amount

% DV

Calories

289 kcal

14%

Fat

16 g

20%

Saturated fat

2.1 g

11%

Trans fat

0 g

Fiber

9.7 g

35%

Carbohydrates

36 g

13%

Sugars

13 g

26%

Protein

5.5 g

11%

Sodium

3,088 mg

134%

Cholesterol

0 mg

Total (1 servings)