- Difficulty
- hard
- Serving
- 2
- Time
- 35 mins
Garlic-Infused Wok-Fried Eggplant is a flavorful and aromatic dish that brings out the natural richness of eggplant combined with the bold essence of garlic. The eggplant is wok-fried to perfection, creating a tender interior with a crisp exterior. The garlic sauce adds a savory depth, making this dish a delectable addition to your dining experience.
For the Wok-Fried Eggplant:
- 3 large eggplants, sliced into bite-sized pieces
- Salt, to taste
- 3 tablespoons vegetable oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
For the Garlic Sauce:
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch, dissolved in
- 2 tablespoons water
- 1 tablespoon sesame oil
Instructions
- Sprinkle salt on the eggplant pieces and let them sit for 10 minutes. This helps draw out excess moisture.
- Pat the eggplant pieces dry with paper towels.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat.
- Add the eggplant pieces to the wok and stir-fry until they are golden brown and cooked through. Remove and set aside.
- In the same wok, add 1 tablespoon of vegetable oil.
- Add minced garlic to the wok and stir-fry until aromatic.
- Combine soy sauce, oyster sauce, rice vinegar, sugar, and the dissolved cornstarch in water to create the garlic sauce.
- Pour the garlic sauce into the wok with the garlic and bring it to a simmer.
- Add the wok-fried eggplant back into the wok, tossing until the pieces are coated evenly in the garlic sauce.
- Drizzle sesame oil over the dish and toss once more. Garnish with sesame seeds and chopped green onions.
- Serve immediately over steamed rice for a delightful and aromatic wok-fried eggplant experience.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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