Sauteed Japanese Eggplant

Japanese eggplant are gorgeous purple looking veggies that taste as good on the inside as they look on the outside. I made a Japanese eggplant sauté w fresh ginger, crispy pea pods, scallions, and a kick of jalapeño. This dish was totally easy to make and IMO came out better than those oily Chinese restaurant stir fries.

Sauteed Japanese Eggplant

step one ingredients: japanese eggplant, peapods, scallions, jalapeno, ginger, garlic, soy sauce, mirin, sesame oil

Sauteed Japanese Eggplant

step two: combine crushed garlic, ginger, with soy sauce and mirin, cut up eggplant into wheels

Sauteed Japanese Eggplant

step three: add scallions and oils, then add eggplant and sauce, and saute eggplant on medium high heat until tender

Sauteed Japanese Eggplant

step four: add peapods, jalapeno, saute a few more minutes, then take off heat, add scallions for garnish

Sauteed Japanese Eggplant
Author: 
Recipe type: Stir Fry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Japanese eggplant are gorgeous looking vegetables that taste as good on the inside as they look on the outside. I made a Japanese eggplant sautée w fresh ginger, crispy peapods, scallions, and a kick of jalapeno. This dish was totally easy to make and IMO came out better than those oily Chinese restaurant stirfries!
Ingredients
  • 6 Japanese eggplants cut into wheels
  • 1 garlic clove crushed
  • 1 TB fresh ginger minced
  • 1⁄4 cup low sodium soy sauce
  • 2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)
  • 1 jalapeno minced
  • 2 cups peapods
  • 4 scallions, chopped
  • ½ TB sesame oil
Instructions
  1. Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
  2. Slice your eggplant thinly and into small pieces.
  3. Heat pan to medium heat, add vegetable oil (or grape seed), and add the sesame oil
  4. Add half the scallions and saute for a few minutes
  5. Toss eggplant (and jalapeno if want spice) in hot pan with the sauce mixture
  6. Sauté at a medium heat , about 4 minutes.
  7. Add peapods and saute another 2-4 minutes until eggplant is very tender
  8. Add a little water and extra soy sauce to keep the veg moist if necessary
  9. take strifry off heat, and add the rest of scallions for garnish
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