March 12, 2009

Spicy Eggplant Stir Fry

A few days ago, I was really craving eggplant--it's so rich and melt-in-your-mouth delicious. I searched the internet for a recipe that looked easy and that didn't smother the eggplant in cheese. I found a stir-fry type recipe at that got some rave reviews. The nice thing about that website is that if a dish is good, people will leave comments saying so--no guess work. They also put tips they used (or should have used) to make the dish even better. I usually take the recipe and the user comments and then add to it or tweak it to suit my taste or on-hand ingredients. I've been consistently satisfied with the results.
Spicy Eggplant Stir Fry
  • 2 tablespoons vegetable or olive oil 
  • 2 long Chinese eggplants, cubed (I went to Safeway and could only find the plump regular kind, so I went with that)
  • 1 onion chopped into bite-sized chunks
  • 1 tablespoon minced garlic
  • 1 red bell pepper, chopped into bite-sized chunks
  • Any other veggies you want
  • 4 1/2 tablespoons soy sauce/tamari
  • 3 tablespoons red wine vinegar
  • 1 green chili pepper (as spicy as you desire), finely chopped
  • 3 tablespoons white sugar
  • 3 teaspoons corn starch
  • 1 1/2 teaspoons chili oil (you can substitute chili sauce, red pepper flakes, etc for some heat)
  • Salt to taste
  1. Heat vegetable oil in a large skillet over medium high heat. Add onion and saute for a couple of minutes. Add minced garlic and other veggies and saute until cooked--the eggplant will become tender and start to brown in 5-10 minutes.
  2. Meanwhile, prepare the sauce. In a small bowl, mix soy sauce, red wine vinegar, chili pepper, sugar, corn starch and chili oil.
  3. Add sauce to the stir fry, stir to coat evenly and cook until the sauce thickens.
  4. Serve with rice.
*Many comments suggested adding pork or chicken to this dish. One of the nice things about this recipe is you can pretty much add or subtract anything you like. People tried it with potatoes, green onions, fish sauce, Sriracha, cashews--you name it.
*The sauce originally called for 1/3 the amounts shown here, but all of the comments said to make more sauce; I doubled it, and then found I needed even more.


  1. We just made this again. We added broccoli this time and some fresh, grated ginger. I just threw in the ginger I had on had, which at over a tablespoon was too much. It was a good addition, but I'd stick to 1 or 2 teaspoons. We used red chili sauce again, since we don't have chili oil, but I also added a couple of dashes of habanero sauce to spice it up even more.

  2. Nice information. I would like to try this because I think this recipe will make my day. I'm sure this one is very tasty and lovely. Thanks for sharing!

    Easy Stir Fry


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