Recipe courtesy of JoAnn Cianciulli and Tyler Florence
Show: Food 911
Save Recipe Print
25 min
20 min
5 min
4 Servings



Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. 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. Garnish with sesame seeds, Thai basil, and cilantro and serve.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Szechwan Eggplant Stir-Fry

Recipe courtesy of Tyler Florence

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Curtis' Eggplant Stir Fry

Recipe courtesy of Curtis Aikens

Stir-Fried Asparagus and Basil with Spicy Orange Sauce

Recipe courtesy of Jack Bishop

Eggplant Relish

Recipe courtesy of Michael Symon

Eggplant with Peanut Dressing

Recipe courtesy of Food Network Kitchen

Eggplant Mushroom Moussaka

Recipe courtesy of Sara Moulton

Eggplant Parmesan Heroes

Recipe courtesy of Gourmet Magazine

Indian-Spiced Eggplant

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories