EGGPLANT THAI STIR FRY

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Eggplant Thai Stir Fry image

Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 3-4

Number Of Ingredients 15

2 tablespoons miso (or bean paste)
1 tablespoon soy sauce
2 tablespoons dry sherry
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon crushed pepper
1 1/2 lbs Japanese eggplants
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon toasted sesame oil
4 tablespoons olive oil
1 tablespoon chili oil (or 1/4 tsp. red pepper flakes)
2 garlic cloves, coarsely minced
4 slices peeled gingerroot, coarsely minced (1/4-inch slice)
1 whole scallion, finely chopped

Steps:

  • Mix the seasonings in a bowl until the sugar is dissolved and set aside.
  • Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
  • In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
  • Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
  • Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
  • Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
  • Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
  • Toss quickly, then place into a hot serving dish. Enjoy!
  • Makes 3 to 4 servings.

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