Eggplant Stir-Fry

(2 votes)

4 medium cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon dark sesame oil (toasted), preferably Kadoya brand
2 teaspoons black vinegar
2 teaspoons rice vinegar
2 teaspoons hot chile paste, or more to taste
pinch sugar
2 teaspoons vegetable oil
6 oriental eggplants, cut into small pieces
2 medium scallions (white and green parts), chopped
1/3 cup snow pea pods, fresh
2 teaspoons black sesame seeds
2 packages ramen noodles (discard flavor packet)

Make sauce:
In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.

Preheat large skillet or wok. When hot, add 1 teaspoon vegetable oil. Add eggplant. Sauté for 5 minutes. When browned a bit, add 2 teaspoons water. Cover skillet or wok and let the eggplant finish cooking by braising. Add sauce, reserving a little for the noodles at serving time. Mix well.

When water is absorbed, add snow pea pods. Sauté for 1 minute and then add scallions. Sauté for 1 minute.

For noodles:
Put ramen noodles in a large bowl. Break into smaller pieces. Boil water. When boiled, cover noodles with water. Make sure all noodles are covered with water. Cover bowl and set aside for 3 minutes. Remove cover and check noodles. If they are still not soft, cover again for another minute or so. They should be ready. Drain well. Cover bowl until ready to serve. (You can do this during the eggplant cooking to save time.)

To serve:
Set out 4 plates. Cover each with 1/4 of the noodles. Top with a bit of the sauce. Top with 1/4 of the eggplant mixture. Garnish with black sesame seeds.


Fantastic recipe - but make the sauce first if you can, and leave it for an hour or two to let the flavours mix.
Drew, UK

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