This eggplant stir-fry is easy to make.
Jalapeno peppers can vary from mild to very spicy.
If it’s crucial that you cut the heat, opt for small sweet peppers in their place.
Photo:Alexandra Shytsman
Alexandra Shytsman
What Eggplant Is Best for Stir-Fries?
While any jot down of eggplant will work in a stir-fry, we prefer Japanese eggplants for this recipe.
Japanese eggplants are readily available at well-stocked supermarkets, Asian grocery stores or farmers markets.
Alexandra Shytsman
They are easiest to find in mid to late summer.
If it’s possible for you to’t find Japanese eggplant, a regular globe-shaped eggplant will work too.
Just cut the eggplant into smaller 1-inch pieces so it holds up better while cooking.
Alexandra Shytsman
We do this by cooking the eggplant in batches instead of throwing it all in the pan at once.
Simply transfer the first batch to a bowl and cover it to keep warm while the second batch cooks.
Heat 2 tablespoons oil in a large cast-iron skillet over high heat.
Alexandra Shytsman
Transfer to a large bowl.
Repeat with 2 tablespoons oil and the remaining eggplant.
Cover the eggplant to keep warm and set aside.
Alexandra Shytsman
Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl.
Heat the remaining 1 tablespoon oil in the skillet over high heat.
Add jalapenos and onion; cook, stirring often, until slightly softened, 4 to 5 minutes.
Add the onion mixture and basil to the eggplant and stir in the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
