Spicy Eggplant Stir-Fry

⏱ 25 mins 🍽 ['3', '3 servings'] 🌶 chinese 🏷 Side dish

This Chinese stir-fry features cubes of eggplant cooked until they begin to char, then combined with onion, red bell pepper and garlic. A simple sauce of soy sauce, vinegar, brown sugar and cornstarch creates a glossy, thickened coating. The dish is finished with a generous amount of fresh basil leaves, which provide a sweet, aromatic note to complement the spicy heat. It's a vibrant side or main dish that comes together in about 25 minutes.

Spicy Eggplant Stir-Fry

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper flakes
  • 1 large eggplant, cut into 1/2-inch cubes
  • 1 medium onion, coarsely chopped
  • 1 medium red bell pepper, seeded and coarsely chopped
  • 4 cloves garlic, finely chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon cornstarch
  • 1 cup coarsely chopped fresh basil leaves

Method

  1. Place a large skillet or wok over high heat. Pour in the oil and pepper flakes, letting them sizzle for 15 to 20 seconds. Introduce the eggplant cubes and toss them in the hot oil. Cook, stirring each minute, until the eggplant just starts to char, which should take about 5 minutes. Add the chopped onion, bell pepper and garlic, then stir-fry the mixture for 3 minutes.
  2. Pour the soy sauce and vinegar over the vegetables. Scatter the brown sugar and cornstarch evenly across the pan, then toss everything thoroughly to ensure the vegetables are coated. Continue cooking until the sauce thickens, for about 1 minute.
  3. Take the skillet off the heat. Add the coarsely chopped basil leaves and toss the stir-fry to combine them with the hot vegetables and sauce.

Nutrition (per serving)

Sodium913 mg

Recipe details

CategorySide dish
Cuisinechinese
AuthorMarcia