Asian Style Eggplant Stir Fry

Asian Style Eggplant Stir Fry
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Rating: 5
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Perfect for meatless Monday or any day! This comes No Baking Papa (aka Veggie Hater) approved. Serve with jasmine rice.
Servings Prep Time
4 30
Cook Time
20
Servings Prep Time
4 30
Cook Time
20
Asian Style Eggplant Stir Fry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Perfect for meatless Monday or any day! This comes No Baking Papa (aka Veggie Hater) approved. Serve with jasmine rice.
Servings Prep Time
4 30
Cook Time
20
Servings Prep Time
4 30
Cook Time
20
Ingredients
Servings:
Units:
Instructions
  1. Peel and dice eggplant, removing any brown seeds if present. Place in a colander, sprinkle with kosher salt. Allow to drain for about 30 minutes. Rinse salt from eggplant and spread on a towel to dry.
  2. Combine the sauce ingredients, in a small sauce pan. Bring to a boil, reduce heat and simmer for about 5 minutes. Once the onions are tender, remove from heat and reserve
  3. Heat a wok or large heavy frying pan on high, add 2 tablespoons oil. Swirl to coat the surface of the wok. Add the thoroughly dried diced eggplant. Stir and fry for about 5 minutes, until starting to brown.
  4. Add the minced garlic and stir fry for one minute. Add the thinly sliced red peppers. Stir and cook for one minute.
  5. Add the onion stir fry sauce, stir to combine. Bring to a boil, stirring constantly. Stir in peanuts.
  6. Serve with jasmine rice or noodles. Garnish with chive or green onion.
Recipe Notes

Unlike other stir fry vegetables, eggplant should be thoroughly cooked to develop the full potential of flavor.

 

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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