Chewy and Delicious Semi-Dried Eggplant Stir-Fry
How to Make Delicious Semi-Dried Eggplant Stir-Fry (The Best Side Dish!)
Discover the secret to making an amazing semi-dried eggplant stir-fry that’s never mushy! This recipe transforms regular eggplants into a delightfully chewy and flavorful side dish, perfect for any meal. Enjoy the rich, savory taste and satisfying texture.
Main Ingredients- 3 Eggplants
- 1/4 Onion
- 1 Green chili pepper
- A little Red chili pepper (for color)
- 1 Tbsp Minced garlic
- A little Cooking oil
Seasoning Ingredients- 1 Tbsp Oyster sauce
- 2 Tbsp Soy sauce (regular)
- 1 Tbsp Soy sauce (for soup/stew)
- 0.5 Tbsp Oligosaccharide (or sugar)
- A little Perilla oil (sesame oil)
- A little Toasted sesame seeds
- A pinch of Black pepper
- 1 Tbsp Oyster sauce
- 2 Tbsp Soy sauce (regular)
- 1 Tbsp Soy sauce (for soup/stew)
- 0.5 Tbsp Oligosaccharide (or sugar)
- A little Perilla oil (sesame oil)
- A little Toasted sesame seeds
- A pinch of Black pepper
Cooking Instructions
Step 1
Note: The drying time for the semi-dried eggplant is not included in the cooking steps. Please prepare fresh eggplants.
Step 2
Wash the 3 eggplants thoroughly. Trim off the stems, then cut them in half lengthwise. Afterward, slice them into strips about 0.5-1 cm thick and slightly longer than bite-sized.
Step 3
Spread the sliced eggplants in a location with good sunlight and dry them for about a day. The key to a chewy texture is to not dry them completely, but until they feel slightly firm when pressed by hand (about half-dried).
Step 4
Heat a lightly oiled pan over medium-high heat. Add the semi-dried eggplant slices and stir-fry them lightly until they begin to turn slightly golden. This step helps to evaporate excess moisture, enhancing the chewy texture. Next, add the sliced onion and minced garlic, and stir-fry until the garlic is fragrant.
Step 5
Once the eggplant and onion are partially cooked, add all the seasoning ingredients. Stir in 1 Tbsp oyster sauce, 2 Tbsp soy sauce, 1 Tbsp soup soy sauce, and 0.5 Tbsp oligosaccharide. Stir-fry well to ensure the seasonings are evenly distributed and absorbed into the eggplant. Cooking over medium heat prevents burning and allows the flavors to meld.
Step 6
When the seasonings have penetrated the eggplant nicely, add the thinly sliced green and red chili peppers and toss gently to combine. These add a touch of spiciness and vibrant color.
Step 7
Just before turning off the heat, drizzle in a little perilla oil, and sprinkle with toasted sesame seeds and a pinch of black pepper to finish. The nutty aroma of perilla oil, combined with sesame seeds and pepper, elevates the overall flavor.
Step 8
This finished semi-dried eggplant stir-fry boasts a wonderfully chewy texture, unlike the mushy texture of regular stir-fried eggplant, making it an exceptionally delicious side dish for rice. Experience a new dimension of eggplant!
