Teriyaki Sesame Eggplant Aubergine Stir Fry Recipes

VEGGIE TERIYAKI STIR-FRY WITH NOODLES

Steps:

• Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
• Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
• Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
• Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
• Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
• Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Steps:

• Heat olive oil in large pan and add all the vegetables.
• Stir fry until tender but still slightly firm.
• Add teriyaki and soy sauce and stir to blend.
• Season with salt and pepper to taste if needed.
• serve hot with white steamed rice.

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.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

EGGPLANT (AUBERGINE) STIR-FRY

Steps:

• Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper.
• Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed.
• Remove eggplant from pan.
• Stir-fry green onions, ginger, garlic, and chile for 1 minute.
• Add chicken broth to the pan.
• In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch.
• Add mixture to the pan and cook for another minute.
• Add eggplant to the pan and toss until the sauce is absorbed.
• Serve over rice. Garnish with sesame seeds and cilantro leaves.