Best Spicy Eggplant Stir Fry Recipes

SPICY EGGPLANT STIR-FRY

Spicy Eggplant Stir-Fry image

Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.

Provided by Marcia

Time 25m

Yield 3

Number Of Ingredients 11

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

Steps:

Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
Remove from the heat, add basil, and toss to combine.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g

SPICY EGGPLANT AND GREEN BEAN STIR FRY

Spicy Eggplant and Green Bean Stir Fry image

This spicy vegan Chinese dish can be served as a side dish or you can add drained tofu and serve as a main dish.

Provided by InnerHarmonyNutriti

Categories Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplants or 2 Japanese eggplants
1 cup green beans, cut into 2-inch length
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon ginger, minced
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon tamari soy sauce
1 teaspoon chili sauce
1/2 teaspoon coconut sugar
1/4 cup scallion, sliced
4 shiso leaves (Japanese basil) (optional)
1 dash nanami togarashi (optional)

Steps:

Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
Add eggplant and green beans and sauté for 2 minutes.
Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
Infuse love and serve immediately.

Nutrition Facts : Calories 83.6, Fat 3.8, SaturatedFat 0.6, Sodium 275.9, Carbohydrate 11.1, Fiber 5.7, Sugar 4.4, Protein 2.5

SPICY EGGPLANT STIR FRY

SPICY EGGPLANT STIR FRY image

Categories Vegetable Stir-Fry Vegetarian Healthy Vegan

Yield 4

Number Of Ingredients 12

Ingredients

2 oz noodles (soba, udon and vermicelli would all work)
1 medium onion, sliced
4 cloves of garlic, minced
1 tbsp olive or canola oil
2 medium eggplants, washed and sliced into strips
1lb green beans, washed and trimmed
2 Thai chilies, thinly sliced
¼ cup fresh basil, washed and sliced into ribbons
¼ cup soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
optional: 2 tbsp crushed unsalted peanuts

Steps:

1. Bring one quart of water to a boil and blanch green beans for 3-4 minutes 2. Remove beans from boiling water, rinse with cold water and set aside 3. Reboil water and cook noodles according to package directions 4. In a wok or large frying pan, saute onion and garlic on medium heat for 3-4 min 5. Add eggplant and chilies, stir fry on med heat 4-5 minutes 6. Whisk together soy sauce, fish sauce and sugar 7. Add green beans and sauce and reduce heat to low, stirring every few minutes 8. Add cooked noodles and toss thoroughly until everything is coated 9. Serve with basil ribbons and optional crushed peanuts