Juicy and tender with less oil! This is an ultimate eggplant stir-fry recipe with a sweet and sour sauce that's perfect with rice. A family-pleasing dish made with simple cooking.
Ingredients
Main Ingredients (2-3 servings)
- Eggplants 3 medium
- Green Onions 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 (to taste)
Steps
- Trim the ends of the eggplants and cut them into bite-sized, irregular pieces.
- Fill a bowl with water and add 1/2 tsp salt, then mix. Add the cut eggplants and soak for about 5 minutes.
- 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 to create the sweet and sour sauce.
- Thoroughly pat dry the eggplants that were soaked in salt water, then coat them evenly with 2 tbsp potato starch.
- Heat 2 tbsp vegetable oil in a frying pan over medium heat. Arrange the eggplants skin-side down and cook for about 5 minutes until browned on both sides.
- Once the eggplants are browned, pour in the prepared sweet and sour sauce. Stir to coat evenly and cook for 40 seconds to 1 minute.
- Transfer to a serving dish and sprinkle with chopped green onions to finish. Enjoy!
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