Eggplant Oyster Sauce Stir Fry Recipe by jenscookingdiary
 jenscookingdiary @jenscookingdiary Pasadena, California I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻 I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻 Eggplant Oyster Sauce Stir Fry I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻 I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻 Ingredients 2 (around 1 lbs) medium Chinese eggplants, cut into long sticks of about 2 inches (5cm) 3 Tbsp vegetable oil 4 cloves garlic, minced 8 cloves shallots, thinly sliced 2 inches (5 cm) ginger, finely minced or grated 5 bird eye chili peppers, sliced(optional) 2 medium tomatoes, cut into small wedges 4 green onions, thinly sliced 2 Tbsp oyster sauce 3/4 tsp salt or to taste 1/2 tsp white pepper powder or to taste 200 ml water 2 (around 1 lbs) medium Chinese eggplants, cut into long sticks of about 2 inches (5cm) 3 Tbsp vegetable oil 4 cloves garlic, minced 8 cloves shallots, thinly sliced 2 inches (5 cm) ginger, finely minced or grated 5 bird eye chili peppers, sliced(optional) 2 medium tomatoes, cut into small wedges 4 green onions, thinly sliced 2 Tbsp oyster sauce 3/4 tsp salt or to taste 1/2 tsp white pepper powder or to taste 200 ml water Cooking Instructions 1 Place eggplants in a large bowl of salt water. Place a lid on top to keep the eggplants underwater for 30 minutes to 1 hour. Drain and pat dry. 2 Heat the vegetable oil in a pan over medium high heat. 3 Sauté garlic, shallots, and ginger until fragrant. 4 Add eggplants. Cook until they’re soft. 5 Season with oyster sauce, salt, and pepper. Stir to mix well. 6 Add water. Keep cooking until the water is boiling. 7 Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring. 8 Add green onions. Mix well once again. Remove from the heat. 9 Serve hot over steamed white rice! Yum! 😋 1 Place eggplants in a large bowl of salt water. Place a lid on top to keep the eggplants underwater for 30 minutes to 1 hour. Drain and pat dry. 1 Place eggplants in a large bowl of salt water. Place a lid on top to keep the eggplants underwater for 30 minutes to 1 hour. Drain and pat dry. 2 Heat the vegetable oil in a pan over medium high heat. 2 Heat the vegetable oil in a pan over medium high heat. 3 Sauté garlic, shallots, and ginger until fragrant. 3 Sauté garlic, shallots, and ginger until fragrant. 4 Add eggplants. Cook until they’re soft. 4 Add eggplants. Cook until they’re soft. 5 Season with oyster sauce, salt, and pepper. Stir to mix well. 5 Season with oyster sauce, salt, and pepper. Stir to mix well. 6 Add water. Keep cooking until the water is boiling. 6 Add water. Keep cooking until the water is boiling. 7 Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring. 7 Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring. 8 Add green onions. Mix well once again. Remove from the heat. 8 Add green onions. Mix well once again. Remove from the heat. 9 Serve hot over steamed white rice! Yum! 😋 9 Serve hot over steamed white rice! Yum! 😋 Cooksnaps (1) Copied! on April 05, 2019 15:35 Pasadena, California I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel Comments Similar Recipes Stir Fried Beef and Asparagus in Oyster Sauce Stir Fried Beef and Asparagus in Oyster Sauce The oyster sauce in my fridge was nearing the best-by date, so I used it with whatever was in the fridge. My family ended up loving the dish. You can use beef offcuts instead of thinly sliced beef. This recipe is for 2 people. If you double the recipe, the sake for marinating with beef should be 1 tablespoon. To retain their crunchy texture, do not overcook the vegetables, especially asparagus. For 2 servings. 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