Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into bite-sized pieces
- 1/2 cup of cornstarch
- 1/2 cup of vegetable oil
- 1/2 cup of shallots, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of brown sugar
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, toss the eggplant pieces with cornstarch until they are evenly coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Once the oil is hot, add the eggplant pieces in batches and fry until golden brown and crispy. Use a slotted spoon to remove the eggplant from the oil and place them on a paper towel-lined plate to drain excess oil.
4. In the same wok or skillet, add the sliced shallots and minced garlic. Stir-fry for 1-2 minutes until fragrant.
5. Add the soy sauce, oyster sauce, brown sugar, and water to the wok or skillet. Stir until the sugar has dissolved.
6. Add the fried eggplant pieces to the wok or skillet and stir-fry for 2-3 minutes until the eggplant is coated in the sauce.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Fat: 14g
- Carbohydrates: 24g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of cornstarch, you can use all-purpose flour or rice flour.
- Instead of shallots, you can use onions.
Variations:
- Add sliced bell peppers or carrots to the stir-fry for added color and flavor.
- Use tofu instead of eggplant for a vegetarian option.
- Add sliced chicken or beef for a meat option.
Tips and tricks:
- Make sure the oil is hot before adding the eggplant to ensure they become crispy.
- Use a slotted spoon to remove the eggplant from the oil to prevent excess oil from being absorbed.
- If the eggplant is not crispy enough, you can place them in the oven at 400°F for 5-10 minutes to crisp them up.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl with rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the eggplant is too oily, you can place them on a paper towel-lined plate to absorb excess oil.
Food safety advice:
- Make sure the eggplant is fully cooked before serving.
Food history:
- Fried shallots and eggplant stir-fry is a popular dish in Southeast Asian cuisine.
Flavor profiles:
- The dish is savory and slightly sweet with a crispy texture from the fried eggplant.
Serving suggestions:
- Serve the stir-fry family-style in a large bowl for everyone to share.
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