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    You are in: Home / Thai / Eggplant Thai Stir Fry Recipe
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    Eggplant Thai Stir Fry

    Eggplant Thai Stir Fry. Photo by Catnip46

    1/7 Photos of Eggplant Thai Stir Fry

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Sharon123's Note:

    Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

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    Ingredients:

    Yield:

    Units: US | Metric

    Seasonings

    Stir-fry ingredients

    Directions:

    1. 1
      Mix the seasonings in a bowl until the sugar is dissolved and set aside.
    2. 2
      Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
    3. 3
      In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
    4. 4
      Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
    5. 5
      Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
    6. 6
      Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
    7. 7
      Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
    8. 8
      Toss quickly, then place into a hot serving dish. Enjoy!
    9. 9
      Makes 3 to 4 servings.

    Ratings & Reviews:

    • on August 26, 2013

      55

      This was an unexpected hit! I didn't have sherry, so I subbed apple juice. Made for ZWT 9

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2012

      I never ate eggplant before. I bought some Thai eggplant at the farmers market and decided to give this recipe a try. The eggplant was nice and tender, the sauce was tasty but I just wasn't thrill about eggplant. I'm not going to rate this recipe because it just wasn't for me but I think other people would enjoy the taste of this nice sauce.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2010

      55

      Oh, this was fabulous! I loved how the eggplant didn't get mushy, but was just the right tenderness. The flavors were incredible. I made this just as written and I garnished with sesame seeds and extra scallions. Thanx for sharing this. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Eggplant Thai Stir Fry

    Serving Size: 1 (927 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.8
     
    Calories from Fat 185
    60%
    Total Fat 20.6 g
    31%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 755.5 mg
    31%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 8.7 g
    34%
    Sugars 15.3 g
    61%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    chili oil

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