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Easy Eggplant Stir-Fry
Ingredients
- 4 Japanese eggplants (about 1 1/2 pounds)
- 5 tablespoons canola oil or peanut oil, divided
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon plum sauce
- 2 jalapeño peppers, cut into thin rings
- 1 small yellow onion, sliced into 1/4-inch wedges
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup packed fresh basil leaves
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Instructions
- Cut 4 eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
- Meanwhile, whisk 2 tablespoons hoisin, 2 tablespoons soy sauce and 1 tablespoon plum sauce in a small bowl. Set aside.
- Heat the remaining 1 tablespoon oil in the skillet over high heat. Add 2 jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add 2 teaspoons garlic and 1 teaspoon ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and 1 cup basil to the eggplant and stir in the sauce. Serve immediately.
Source
Original recipe: View Original
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