Quick Eggplant Stir-fry
This a is quick and simple way to cook eggplant. No need to salt the eggplant beforehand. I used my mom's homegrown eggplant for this and they came out so tasty.
Ingredients
- 2 long Chinese/Japanese eggplants
- ⅓ cup water
- 1 ½ teaspoons chicken bouillon powder
- ½ teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce (or another teaspoon of soy sauce)
- 1 teaspoon cornstarch
- 3 tablespoons oil (divided)
- 1 tablespoon minced garlic (about 3 cloves)
Instructions
- Slice the eggplant into 3-inch long batons.
- In a small bowl, combine the water, chicken bouillon powder, sugar, soy sauce, oyster sauce, and cornstarch. Set aside.
- Heat a large pan over medium-high heat. Add 1 tablespoon of oil. Add the eggplant and stir until the oil is absorbed mostly absorbed. Add 2 tablespoons of water, cover with a lid, and steam for 60-90 seconds until the water evaporates.
- Remove the lid and drizzle another tablespoon of oil all over. Stir fry the eggplant for another 30 seconds. Remove the eggplant to a plate.
- Reduce the heat to medium. Add the remaining one tablespoon of oil to the empty wok. Cook the garlic for 30 seconds until it smells fragrant.
- Add the sauce mixture and cook until it thickens.
- Add back all the eggplant and toss until it is evenly coated in the sauce. Enjoy!