Eggplant Prep for Stir Fry
Materials
- 1 Large Eggplant
- 2 Tbsp Corn Starch
- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 3 Cloves Garlic crushed
- 1 Tsp Fresh Ginger grated
Instructions
- Cut eggplants into 4 pieces lengthwise, then cut each piece into rough 2-inch strips.
- Stir 1 teaspoon salt into a large bowl of water, and submerge eggplant pieces (cover with a plate to ensure pieces are submerged). Leave to soak for 15 minutes.
- Drain and pat dry eggplant with paper towel, then toss in 1 tablespoon cornstarch, ensuring eggplant is evenly coated.
- In a small bowl, mix together soy sauce, sugar and remaining 1 teaspoon cornstarch until combined (use a whisk to break down cornstarch lumps).
- Heat 2 tablespoons oil in a large skillet or frying pan on medium high heat. Add eggplant in a single layer and fry until golden – 6-8 minutes – flipping frequently. (If skillet isn't large enough, do two batches.)
- Transfer eggplant to a plate. Add remaining ½ tablespoon oil to skillet. Sauté garlic and ginger for 30 seconds on medium heat.
- Add sauce and cooked eggplant to skillet, and cook – stirring – for one minute to allow sauce to thicken.