Ingredients with Measurements:
- 1 lb sora, sliced
- 1 large eggplant, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Salt and pepper to taste
- 1 tbsp cornstarch
- 1/4 cup water
Special Equipment Needed:
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowl
Step-by-Step Instructions:
1. Heat the wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the onion, garlic, and ginger to the pan and stir-fry for 1-2 minutes until fragrant.
3. Add the sora and eggplant to the pan and stir-fry for 5-7 minutes until tender.
4. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
5. Pour the sauce over the vegetables and stir-fry for an additional 1-2 minutes.
6. In a separate bowl, mix together the cornstarch and water until smooth.
7. Pour the cornstarch mixture over the vegetables and stir-fry for an additional 1-2 minutes until the sauce thickens.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Sora can be substituted with any leafy green vegetable such as spinach or kale.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Vegetable oil can be substituted with any neutral oil such as canola or peanut oil.
Variations:
- Add sliced bell peppers or mushrooms to the stir-fry for additional flavor and texture.
- Add sliced chicken, beef, or tofu for a protein boost.
Tips and Tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Stir-fry the vegetables in batches if necessary to prevent overcrowding in the pan.
- Adjust the seasoning to taste by adding more salt, pepper, or sugar as needed.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the stir-fry in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with sliced green onions or chopped cilantro for added freshness and flavor.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting Advice:
- If the vegetables are not cooking evenly, adjust the heat as needed or stir-fry in batches.
- If the sauce is too thick, add more water to thin it out.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before slicing and cooking.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Sora and eggplant stir-fry is a popular dish in Chinese cuisine, often served as a vegetarian option.
Flavor Profiles:
This dish is savory and slightly sweet with a hint of umami from the oyster sauce.
Serving Suggestions:
Serve hot with rice and a side of stir-fried vegetables for a complete meal.
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