Asian Eggplant And Noodle Stir Fry Recipes

STIR-FRIED ASIAN EGGPLANT

Steps:

• Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
• In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
• Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

STIR-FRIED NOODLES WITH EGGPLANT AND BASIL

Steps:

• Cook noodles according to package instructions; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.
• Heat a large skillet or wok over high until hot. Add 3 teaspoons vegetable oil and swirl to coat skillet. Add eggplant and stir until golden on both sides, 4 minutes total. Push eggplant to side of skillet and add 1 teaspoon oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.

ASIAN EGGPLANT AND NOODLE STIR-FRY

Steps:

• Cook noodles according to packet instructions, drain and set aside.
• Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
• Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
• Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
• Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
• Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
• Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

CHINESE EGGPLANT WITH GARLIC SAUCE (EGGPLANT STIR-FRY)

Steps:

• Chop the eggplant into 1-inch cubes, salt, and set aside for 20 minutes. I like to do this in a colander to naturally drain. You can also lightly pat the pieces with a kitchen towel to remove any excess water (and salt).
• Finely chop the chilies. You can adjust the amount of heat by using less chili and/or removing the seeds from the chilies.
• Finely chop the spring onion and grate or mince the garlic and ginger (or use ginger paste and garlic paste).
• Prepare the stock by combining the stock cube with water and just lightly crush the peppercorns. I did this in a mini mortar and pestle, but you could also place them in a bag and crush them with a rolling pin.
• In a large skillet, heat the oil over medium heat with the crushed peppercorns. Once hot, remove the larger pepper pieces and add the chili, garlic, and ginger, stirring for a minute.
• Add the eggplant and stir-fry for a further two minutes.If you want more of a smoky flavor, you can first grill the eggplant until slightly crispy and smoky. Then add it to the pan in the last few minutes of cooking the sauce. Alternatively, lightly toss the eggplant in cornstarch before pan-frying in a bit of oil (without the sauce) for stovetop slightly smoky flavor.
• Add the stock, sugar, soy, and miso, and stir to combine. Then cook for between 10-15 minutes, or until softened with a reduced sauce.If you want the sauce to be thinner, add a little more water or stock to your preference.
• Give the Chinese garlic sauce a taste and adjust any ingredients (salt, sugar, chili, etc.), Finally, top with the green onions and some sesame seeds before serving. This Chinese eggplant stir-fry is best enjoyed over rice or noodles for a simple, healthy meal!
• Make ahead: Since this recipe can be stored for 4-5 days, it's great for making ahead. For an even quicker meal, you can pre-grill/cook the eggplant and prepare the sauce (reduces and thickened then store in a jar in the fridge) 2-3 days in advance. To prepare the meal, add the eggplant to a pan until heated, then add the sauce and mix until warm- add a little additional water if needed for the Chinese garlic sauce.Fridge: store any leftovers in the refrigerator, covered for between 4-5 days.Reheat: reheat the garlic eggplant dish in the microwave or on the stovetop, optionally with a splash of water to thin the sauce once more.