Chinese Eggplant Stir-Fry

Long, skinny Chinese eggplant pairs with ginger, garlic, and a kick from red chili. This is a gluten-free, fat-free stir-fry dinner for anyone wanting bold Asian flavors.  Serve over brown rice or next to edamame for a quick vegan meal.  

MEDIUM          Servings: 4      Ready In: 15 minutes

Chinese Eggplant Stir-Fry - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Asian Dinner Recipe

Chinese Eggplant Stir-Fry - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Asian Dinner Recipe

Chef's Tip: Chinese eggplant is long and slender.  There's no need to peel the skin, and it cooks much faster than big globe eggplants.  It's ideal for this quick, healthy weeknight stir-fry recip

Chef's Tip: Chinese eggplant is long and slender.  There's no need to peel the skin, and it cooks much faster than big globe eggplants.  It's ideal for this quick, healthy weeknight stir-fry recip

Chef's Tip: Ginger, Red Chili, and Garlic are the basics flavors for any stir-fry.  Adjust the quantities of each to fit your taste preferences.

Chef's Tip: Ginger, Red Chili, and Garlic are the basics flavors for any stir-fry.  Adjust the quantities of each to fit your taste preferences.

Chef's Tip: Cut eggplant on a sharp bias, for pieces that will cook quickly but also provide hearty, satisfying meat-free vegan texture in this healthy recipe

Chef's Tip: Cut eggplant on a sharp bias, for pieces that will cook quickly but also provide hearty, satisfying meat-free vegan texture in this healthy recipe

Ingredients

4 Chinese eggplants (about 1.5 pounds)
1 bunch green onion
2 cloves garlic, minced
1 red chile pepper, diced
2 tablespoon ginger, minced
3 dried dates
1 tablespoon black vinegar (or substitute with balsamic)
1 tablespoon tamari
1 tsp. toasted sesame seeds, to garnish


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Chinese Eggplant Stir-Fry - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Asian Dinner Recipe Pin

Procedure

Gather ingredients. Preheat a wide saute pan or wok over high heat. 

To prepare the eggplant: Cut your eggplant in half length-wise.  Then cut into thick 3/4-inch half-moons. 
Place the eggplant in a single layer in your preheated pan. 
Let sear, without moving, for about 5 minutes. 
When eggplant is well-charred on one side, flip and char on the second side, another 3-4 minutes. 
Remove from the pan and return the pan to heat. 
You may need to work in two batches, depending on how wide your pan is. Be sure not to overcrowd the pan or the eggplant won't brown properly. 

To prepare the scallions: Meanwhile, trim the ends of the scallions. Cut into thirds, about 3 inches long. 
Add the scallions to the pan. Let char for about 5 minutes. 
Then, stir and continue cooking until brown all over. 

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To make the sauce and finish the stir-fry: Peel and mince the ginger, garlic, and red chili. 
Mince the dried dates. 
When the scallions are charred around the edges, add the ginger, garlic, red chili, dates, and vinegar. 
Add 1/2 cup of water. 
Return the eggplant to the heat. Saute everything 3-5 minutes over high heat, until aromatic and eggplant is tender. Add water, as needed, to prevent burning. 
Stir well to combine. Pour in the tamari and turn off the heat. 
Taste to adjust seasoning. 

Garnish with toasted sesame seeds. Serve immediately.

Chef's Tip: Keep the seeds of the red chili if you want extra heat.  You can easily bump up the flavors here by doubling the amount of garlic, red chili, or ginger you use.


Step-by-Step Photos:

Nutrition Facts
Serving size: 1/4 of a recipe (9.1 ounces).

Calories 95.22
Calories From Fat (8%) 7.48
% Daily Value
Total Fat 0.89g 1%
Saturated Fat 0.14g <1%
Cholesterol 0mg 0%
Sodium 143.82mg 6%
Potassium 643.43mg 18%
Total Carbohydrates 21.63g 7%
Fiber 7.63g 31%
Sugar 13.05g
Protein 3.3g 7%
Calcium 25.56mg 3%
Iron 50.97mg 283%
Vitamin A 387.74IU 8%
Vitamin C 0mg 0


What's the best way to get the peel off of ginger without wasting much of the root? Use a spoon! Chef Katie Simmons shows you this easy, knife-free technique to get the most out of your ginger. Recipes and more at: www.plants-rule.com