I love eggplant and often try different ways to cook it. Stir-fried sliced eggplant is one of the simplest methods. The aroma of green onions combined with the eggplant creates my favorite pairing. Although I add green onions to almost every eggplant recipe, the taste and texture vary with different techniques—that’s the charm of cooking.
Ingredients
- 355g eggplant
- 37g green chili peppers (spiral peppers)
- 1 small red chili (3g), finely chopped
- 10g garlic, minced
- 2 green onions (15g), separated into white and green parts
- 1/4 tsp dark soy sauce
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/4 tsp chicken bouillon powder
- 3 tbsp lard
Preparation
Slice the eggplant diagonally into thin, even pieces (see photo for reference). Even slices ensure consistent cooking.
Soak the sliced eggplant in water to prevent oxidation and discoloration. Soaking also helps reduce oil absorption during frying. Before cooking, rinse the eggplant 3–5 times, then squeeze out as much water as possible by hand.
Cut the spiral peppers into rounds, then chop each round into thirds.
Mince the garlic and red chili. Separate the green onion into white and green parts—cut the white part into small segments and chop the green part into fine pieces.
For this dish, lard is key. It enhances the aroma and flavor, especially with vegetables. Since eggplant absorbs oil easily, I used 3 tablespoons.
How to Stir Fry Sliced Eggplant
This dish works best in a cast-iron wok, as it adds a smoky flavor (“wok hei”) and cooks the ingredients quickly, preserving their freshness.
Step 1: Heat the cast-iron wok and add lard. Once the lard melts, add the white part of the green onion and garlic. Stir-fry until fragrant. Then, add the green chili peppers and eggplant. (If you want a more vibrant color, add the green peppers later.)
Step 2: When the eggplant is about 80% cooked, add the dark soy sauce, light soy sauce, salt, and chicken bouillon. Stir well to combine.
Step 3: Once the eggplant is fully cooked, add the red chili and the green part of the green onion. Mix everything thoroughly, then remove from heat and serve.
This dish is incredibly aromatic and pairs perfectly with rice. Give it a try!
