How to Prepare Eggplant for Stir Fry (怎样准备炒茄子)

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怎样准备炒茄子 (Zěn Yàng Zhǔn Bèi Chǎo Qié Zi)




Eggplant may not be the easiest vegetable to cook. In most Chinese restaurants, cooking eggplant usually involves deep frying them in hot oil first, which is not usually feasible in most home kitchens. I had many failures of cooking eggplant. After many experiments, I came up with this solution, which will result in soft, juicy eggplant that does not require too much oil.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1 lb. eggplant
  • 2 tablespoon corn starch
  • 3 tablespoon canola oil
Preparation Time: 10 minutes
Cooking Time:  10 minutes
Servings: 4

Cooking Steps

1. Rinse clean 1 lb. eggplant using running water. The eggplant shown in the picture above is available in most Chinese grocery stores. Other varieties will work well too.

2. Remove the skin from the eggplant, cut into 2 inch long 1 inch wide thin slices.

Tip:

  • Eggplant does not stay fresh very long in fridge. So plan to consume it as soon as possible, preferably within 1-3 days after purchase. Most of the times, having a little bit planning goes a long way to Cut Food Bill and Save Our Planet.
  • If the skin is pretty fresh, you can leave the skin on. 
3. Submerge the eggplant slices into water. Let them sit for about 5 minutes to absorb moisture. Put a heavy object on top of the eggplant to help the water soak in.



4. Take the eggplant slices out of the water, add 2 table spoon corn starch, shake the eggplant slices well to be evenly covered by corn starch.


5. Heat a non sticky wok with 3 table spoon cooking oil. Add eggplant slices evenly onto the wok, no overlaps, turn heat to medium, cover the wok. Let each side cook about 3-4 minutes or until they turn golden brown. Take them out.



Tip:

  • Adding corn starch to the eggplant slices and pan frying them will keep the moisture inside and make the eggplant very tender and soft. The corn starch will also prevent the final dish looking watery.



 

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