This eggplant stir fry is easy to make. We need a long tender Japanese eggplant but regular eggplant will work just fine cut into 1-inch pieces. Jalapeño peppers can range from mild to very spicy. If you want to tone down the heat you can use small bell peppers instead.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Park's Kitchen | 2022-11-29 19:05:00 |  749,779 Views |
Delicious stir-fried eggplant with garlic sauce | Easy Chinese recipe
Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. Ali graduated from the College of Charleston with a major in communications and began her culinary career working in the kitchens of chef Hugh Acheson in her hometown of Savannah Georgia. After an internship at America’s Test Kitchen in Boston Ali moved to San Francisco to continue her culinary education at some of the city’s top restaurants like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for meal kit company Sun Basket before moving on to Dotdash Meredith Food Studios.
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While any type of eggplant will work for a stir fry we prefer Japanese eggplant for this recipe. Sometimes called Chinese eggplant or Asian eggplant this type of eggplant is typically long and slender with tender purple skin and sweet meaty flesh. They have fewer seeds than rounder varieties giving them a nice firm texture and less bitter flavor. Japanese eggplant is readily available at well-stocked grocery stores Asian supermarkets or farmers markets. They are easiest to find in mid to late summer. If you can’t find Japanese eggplant a regular ball-shaped eggplant will work just as well. Simply cut the eggplant into smaller 1-inch chunks so it holds up better while cooking.
