Chinese Sauteed Eggplant Recipe by Cole Van
 Ingredients 2 small Chinese eggplants 1 tbsp minced ginger 1 clove minced garlic 2 tbsp vegetable oil 1 tbsp soy sauce 1/4 tsp sugar 1/2 tsp red pepper flakes 2 bunch green onion, cut into 1/2 inch long pieces 1/2 tsp sesame oil 2 small Chinese eggplants 1 tbsp minced ginger 1 clove minced garlic 2 tbsp vegetable oil 1 tbsp soy sauce 1/4 tsp sugar 1/2 tsp red pepper flakes 2 bunch green onion, cut into 1/2 inch long pieces 1/2 tsp sesame oil Cooking Instructions 1 Chop the eggplant up into pieces by slicing diagonally. 2 Cover bottom of wok with vegetable oil. 3 Saute the ginger and garlic in the oil. 4 After about 1 minute add the eggplant slices. 5 When the eggplant starts getting a bit softer (about 4 minutes), add the soy sauce, sugar, and red pepper flakes. 6 After about 1 minute, add the green onions. Optional: reserve about 1/4 of the green onions to garnish the dish after cooking. 7 Sauté for another minute then add sesame oil. 8 After another minute, remove from heat. 9 Optional: garnish with remaining green onions. 10 Serve with rice and enjoy! 1 Chop the eggplant up into pieces by slicing diagonally. 1 Chop the eggplant up into pieces by slicing diagonally. 2 Cover bottom of wok with vegetable oil. 2 Cover bottom of wok with vegetable oil. 3 Saute the ginger and garlic in the oil. 3 Saute the ginger and garlic in the oil. 4 After about 1 minute add the eggplant slices. 4 After about 1 minute add the eggplant slices. 5 When the eggplant starts getting a bit softer (about 4 minutes), add the soy sauce, sugar, and red pepper flakes. 5 When the eggplant starts getting a bit softer (about 4 minutes), add the soy sauce, sugar, and red pepper flakes. 6 After about 1 minute, add the green onions. Optional: reserve about 1/4 of the green onions to garnish the dish after cooking. 6 After about 1 minute, add the green onions. Optional: reserve about 1/4 of the green onions to garnish the dish after cooking. 7 Sauté for another minute then add sesame oil. 7 Sauté for another minute then add sesame oil. 8 After another minute, remove from heat. 8 After another minute, remove from heat. 9 Optional: garnish with remaining green onions. 9 Optional: garnish with remaining green onions. 10 Serve with rice and enjoy! 10 Serve with rice and enjoy! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 13, 2014 16:11 Comments Similar Recipes Refreshing Chinese-style Eggplant Salad Refreshing Chinese-style Eggplant Salad I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish. After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead. If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM cookpad.japan Chinese-Style Chicken and Eggplant Chinese-Style Chicken and Eggplant I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋 This recipe is modified from eatthebite.com #Stirfry #Weeknight #Asian Chris Gan Refreshing Chinese-Style Eggplants Refreshing Chinese-Style Eggplants I wanted to explore different ways to enjoy my home-harvested eggplants and okra. For best results, drain the excess oil from the fried eggplants and okra on a flat tray or a paper towel. You can also add deep-fried zucchini or shishitō green peppers. Recipe by norihime cookpad.japan Spicy Stir-Fried Eggplant Spicy Stir-Fried Eggplant I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan. You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well. It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin cookpad.japan Refreshing Chinese-style Eggplant Salad Refreshing Chinese-style Eggplant Salad I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish. After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead. If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM cookpad.japan Refreshing Chinese-style Eggplant Salad Refreshing Chinese-style Eggplant Salad I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish. After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead. If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM cookpad.japan Chinese-Style Chicken and Eggplant Chinese-Style Chicken and Eggplant I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋 This recipe is modified from eatthebite.com #Stirfry #Weeknight #Asian Chris Gan Chinese-Style Chicken and Eggplant Chinese-Style Chicken and Eggplant I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋 This recipe is modified from eatthebite.com #Stirfry #Weeknight #Asian Chris Gan Refreshing Chinese-Style Eggplants Refreshing Chinese-Style Eggplants I wanted to explore different ways to enjoy my home-harvested eggplants and okra. For best results, drain the excess oil from the fried eggplants and okra on a flat tray or a paper towel. You can also add deep-fried zucchini or shishitō green peppers. Recipe by norihime cookpad.japan Refreshing Chinese-Style Eggplants Refreshing Chinese-Style Eggplants I wanted to explore different ways to enjoy my home-harvested eggplants and okra. For best results, drain the excess oil from the fried eggplants and okra on a flat tray or a paper towel. You can also add deep-fried zucchini or shishitō green peppers. Recipe by norihime cookpad.japan Spicy Stir-Fried Eggplant Spicy Stir-Fried Eggplant I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan. You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well. It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin cookpad.japan Spicy Stir-Fried Eggplant Spicy Stir-Fried Eggplant I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan. You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well. It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Scootsie's Taco Dip Breakfast sausage casserole Pineapple Upside Down Cake (Doctored up from a box/quick and easy) Cinnamon Toast Crunch Shot Oso's deviled potatoes Scootsie's Taco Dip Breakfast sausage casserole Pineapple Upside Down Cake (Doctored up from a box/quick and easy) Cinnamon Toast Crunch Shot Oso's deviled potatoes Tsoureki from the Chef in love Garlic & Seasalt Grilled Potatoes Raspberry Almond Coffee cake Wilted leafy greens Herb-crusted chicken breast with roasted garlic Chicken Parisienne Pineapple Upside Down Cake (Doctored up from a box/quick and easy) Ditalini Vegetable Ragout Family Spaghetti Tentsuyu (Tempura Dipping Sauce) & Ten-don (Tempura Rice Bowl) Sauce Tsoureki from the Chef in love Garlic & Seasalt Grilled Potatoes Raspberry Almond Coffee cake Wilted leafy greens Herb-crusted chicken breast with roasted garlic Chicken Parisienne Pineapple Upside Down Cake (Doctored up from a box/quick and easy) Ditalini Vegetable Ragout Family Spaghetti Tentsuyu (Tempura Dipping Sauce) & Ten-don (Tempura Rice Bowl) Sauce Cookpad Premium Find the most popular recipes on the top of your search results.