Spicy Garlic Eggplant Stir-Fry
Ingredients
Sauce
- 1 1/2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon maple syrup or sugar
- 1 teaspoon vinegar (black or distilled)
- 1 - 1 1/2 cups water (adjust accordingly)
- 2 medium eggplants (about 0.75 lb), sliced 2-inch thick crosswise and cut into 4 wedges
- 3 oz firm tofu (optional)
- 5 cloves garlic, minced
- 2 slices ginger, minced
- 4 dried chilis or 1/2 jalapeno or any chilis
- oil for cooking
- chopped scallions
- cornstarch slurry (1 teaspoon cornstarch with 3 teaspoons water)
Preparation
If using dried chilis, soften them by boiling in hot water for 5 minutes, then remove seeds and mix all sauce ingredients until well combined and set aside.
In a heated non-stick pan with 2 tablespoons oil, sauté ginger and garlic until fragrant, then add chopped chili and cook for 1 minute by stirring continuously.
Add the sauce and cook until slightly reduced, then add eggplant and give it a quick toss, cover with a lid, and turn heat to medium, cooking until the eggplant is tender; if it appears brothy, cook uncovered.
Season with more salt if needed, add tofu crumbles, stir in the cornstarch slurry, cook for 30 seconds to thicken the sauce, and turn off the heat.
Garnish with chopped scallions and serve immediately.
Tips
To use less oil in stir frying, steam the eggplant first before adding it to the pan.
