{"id":504,"date":"2024-11-06T01:29:46","date_gmt":"2024-11-06T01:29:46","guid":{"rendered":"https:\/\/movewith.site\/imhungry\/?p=504"},"modified":"2024-11-06T01:29:46","modified_gmt":"2024-11-06T01:29:46","slug":"eggplant-prep-for-stir-fry","status":"publish","type":"post","link":"https:\/\/movewith.site\/imhungry\/eggplant-prep-for-stir-fry\/","title":{"rendered":"Eggplant Prep for Stir Fry"},"content":{"rendered":"
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Eggplant Prep for Stir Fry<\/h2>\n
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Materials<\/h3>
  • 1<\/span> Large<\/span> Eggplant<\/span><\/li>
  • 2<\/span> Tbsp<\/span> Corn Starch<\/span><\/li>
  • 3<\/span> Tbsp<\/span> Soy Sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Sugar<\/span><\/li>
  • 3<\/span> Cloves<\/span> Garlic <\/span> crushed<\/span><\/li>
  • 1<\/span> Tsp<\/span> Fresh Ginger<\/span> grated<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cut eggplants into 4 pieces lengthwise, then cut each piece into rough 2-inch strips.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Drain and pat dry eggplant with paper towel, then toss in 1 tablespoon cornstarch, ensuring eggplant is evenly coated.<\/span><\/div><\/li>
    • In a small bowl, mix together soy sauce, sugar and remaining 1 teaspoon cornstarch until combined (use a whisk to break down cornstarch lumps).<\/span><\/div><\/li>
    • 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.)<\/span><\/div><\/li>
    • Transfer eggplant to a plate. Add remaining \u00bd tablespoon oil to skillet. Saut\u00e9 garlic and ginger for 30 seconds on medium heat.<\/span><\/div><\/li>
    • Add sauce and cooked eggplant to skillet, and cook – stirring – for one minute to allow sauce to thicken.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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