Exclusive Stir-Fried Eggplant with Chili
Velvety eggplant strips soak up a fiery, garlicky stir-fry sauce while fresh chilies add sharp, green heat on top. Boldly flavored yet vegetable-simple, this dish turns soft, jammy eggplant into rice's most persuasive companion.
Instructions
- 1
Peel the eggplant, wash it, and cut it into small strips.
- 2
Wash the chili peppers and cut them into pieces, set aside.
- 3
Heat oil in the pan and add the eggplant.
- 4
Stir-fry the eggplant until soft, continuously frying over high heat.
- 5
After the eggplant is stir-fried until soft, add the green peppers.
- 6
Pan-fry the chili peppers until they develop a slightly blistered skin.
- 7
Add an appropriate amount of oyster sauce, light soy sauce, and salt.
- 8
Stir-fry evenly until well seasoned.
- 9
Finished product.
- 10
Finished product.
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Ingredients
Auxiliary Ingredients
- chilito taste
Main Ingredients
- Eggplantto taste
Seasonings
- Peanut oilto taste
- light soy sauceto taste
- Oyster sauceto taste
- Saltto taste