In addition to a new set of knives, an awesome spice rack, and a meatloaf pan, I got a brand new wok this past Christmas (with a lid!) I’ve already used it a few times, and this eggplant stir fry was a great way for me to get introduced to cooking with my new appliance.
What I loved about using the wok is that cooking takes almost no time at all. You must MUST must prepare everything ahead of time, because once things start going in the wok, they cook up in less than a minute. For a busy girl looking for an easy menu after a long commute, this wok is going to become my best friend.
Eggplant Stir Fry
(Based on the Szechuan Stir Fry by Tyler Florence)
- 2 medium-large eggplants, cut into 1″ cubes
- 3 T. peanut oil
- 1 T. dark sesame oil
- Kosher salt and freshly ground black pepper
- 1 scallion, sliced into thin strips
- 1-inch piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 1 t. red chile flakes
- 1/2 cup chicken broth (FOR VEGETARIANS: sub veg. broth or water)
- 3 T. soy sauce
- 1 T. rice vinegar
- 1 T. brown sugar
- 1 T. cornstarch
- If serving with rice, prepare that and get it simmering on the stove.
- Heat a wok over medium-high flame and add half the oils; tilt the pan to coat all sides. When you see a slight smoke, add a single layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper and remove from the wok to a side plate. Add the rest of the oils, and repeat with the rest of the eggplant.
- As the eggplant is cooking, mix together the remaining ingredients into a bowl. After all the eggplant is out of the pan, add the scallions, ginger, and garlic; stir-fry for a minute until fragrant. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed.