A juicy and melt-in-your-mouth sweet and sour eggplant stir-fry made with just 2 tablespoons of oil. The sweet and tangy sauce is perfect with rice, making it incredibly addictive. This is a delicious side dish recipe that's healthy with less oil and quick to make with simple ingredients. Please try it!
Ingredients
Main Ingredients (2-3 servings)
- Eggplant 3 medium
- Scallion 1 stalk
- Potato Starch 2 tbsp
Seasonings
- [A] Vinegar 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Cooking Sake (Rice Wine) 1/2 tbsp
- [A] Sugar 1/2 tbsp
- Vegetable Oil 2 tbsp
- Salt 1/2 tsp
Steps
- Trim the ends off the eggplants and cut them into bite-sized, irregular pieces.
- Fill a bowl with water and add 1/2 tsp salt. Stir to dissolve and create a saltwater solution.
- Soak the cut eggplant in the saltwater for about 5 minutes to remove bitterness and prevent excessive oil absorption. (This is the key!) Soaking in saltwater helps to easily remove bitterness and draws out excess moisture from the eggplant, preventing it from absorbing too much oil.
- Trim the roots off the scallion and finely chop it.
- In a separate bowl, combine 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1/2 tbsp Cooking Sake (Rice Wine), and 1/2 tbsp sugar. Mix well until the sugar granules dissolve to create the sweet and sour sauce. (This is the key!) Mixing the sauce beforehand ensures even flavor distribution.
- Drain the eggplant after soaking for 5 minutes. Thoroughly pat dry any remaining moisture in the bowl and from the eggplant.
- Coat the dried eggplant evenly with 2 tbsp Potato Starch. (This is the key!) Make sure to thoroughly dry the eggplant before coating it with potato starch.
- Heat 2 tbsp Vegetable Oil in a frying pan over medium heat for about 1 minute.
- Place the potato starch-coated eggplant into the heated pan, skin-side down, and pan-fry over medium heat. (This is the key!) Frying with the skin side down helps prevent the skin from discoloring.
- After about 1.5 minutes, flip the eggplant and continue to cook. Cook for a total of about 5 minutes until the eggplant is tender. (This is the key!) Adjust the cooking time based on the size of the eggplant and desired tenderness.
- Once the eggplant is cooked through, pour in the prepared sweet and sour sauce. Stir-fry for about 40 seconds to 1 minute, ensuring the sauce coats the eggplant evenly and the alcohol from the sake evaporates.
- Arrange on a plate and sprinkle with the chopped scallions.
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