Stir Fry Japanese Eggplant Recipes

Eggplant with Thai Basil & Chicken The Woks of Life

WebAug 3, 2021 · Stir-fry for 30 seconds, and add the chicken and eggplant. Next, add the Shaoxing wine, and stir everything together. Add the fish …

Rating: 4.9/5(51)
1. In a medium bowl, massage the chicken with the water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
2. Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
3. Add 1 tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side, and transfer back to the marinade bowl.
4. With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.

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Stirfried Japanese Eggplant with Garlic and Ginger

WebJan 23, 2021 · Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 …

Rating: 5/5(59)
1. Slice the eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise. Transfer the eggplant slices to a medium bowl, sprinkle with the cornstarch, and toss to coat evenly. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
2. Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan. Add the soy sauce, and toss to combine, about 1 minute. Serve topped with the scallion, and season to taste with more soy sauce.

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