Spicy Eggplant Stir-Fry

Ingredients Needed

• 2 tablespoons vegetable oil

• 4 Japanese eggplants, cut into 1-inch cubes

• 2 tablespoons vegetable oil

• 2 onions, thinly sliced

• 1 tablespoon minced garlic

• 2 tablespoons soy sauce

• 2 tablespoons water

• 1 ½ tablespoons oyster sauce

• 1 tablespoon chili garlic sauce

• 1 teaspoon white sugar

• ground black pepper to taste

• ½ teaspoon Asian (toasted) sesame oil

Cooking Instructions

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until it is nearly smoking. Add the eggplant cubes and cook, stirring occasionally, until they start to brown, about 3 to 5 minutes. Remove the eggplant from the skillet using a slotted spoon and set it aside.

2. In the same skillet, add another 2 tablespoons of oil over medium-high heat. Stir-fry the onions until they begin to soften, which should take about 30 seconds. Add the garlic and cook, stirring, for another 30 seconds. Next, pour in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, stirring to combine into a smooth sauce. Add the eggplant back into the skillet, reduce the heat, and let the mixture simmer until the eggplant becomes tender and most of the sauce is absorbed, about 5 minutes. Drizzle sesame oil over the top and give it a final stir to mix everything together.

Chef's Tip

Nutritional Information (per serving)