Spicy Eggplant Stir Fry Recipe

Spicy Eggplant Stir Fry Recipes

Ingredients :

1 tbsp chili bean sauce

2 tbsp soy sauce

1 tbsp rice wine vinegar

1/2 tsp sugar

60ml oil

500g eggplant, cubed

1 onion, cut into thin wedges

1 large fresh red chili, seeded, sliced diagonally

2 cloves garlic, crushed

15g fresh coriander leaves

Method :
  1. Place the chili bean sauce, soy sauce, rice wine vinegar and sugar in a small bowl, and whisk together well.
  2. Heat a wok or frying pan over high heat, add 1 tbsp of oil and swirl to coat.
  3. Add half the eggplant and cook, stirring, for 3-4 minutes, or until lightly browned.
  4. Drain on paper towels.
  5. Repeat with another tbsp of oil and the remaining eggplant.
  6. Reheat the wok over high heat, add the remaining oil and swirl to coat.
  7. Add the onion, chili and garlic and cook over medium heat for 2 minutes.
  8. Return the eggplant to the wok, add the sauce and cook, covered, for 5 minutes.
  9. Remove from the heat and stir in the coriander leaves.
  10. Serve with rice.

Chili bean sauce is used in many Sichuan style dishes. If unavailable, replace it with garlic chili bean paste or sambal oelek, also available from selected supermarkets or Asian food stores.

Ready to eat in 30 minutes

Serves 4 - 6

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