Recipe courtesy of Tyler Florence
Save Recipe Print
Yield:
4 Servings
Level:
Easy

Ingredients

Directions

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.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Grilled Eggplant

Recipe courtesy of Michele Urvater

Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

Grilled Japanese Eggplant

Recipe courtesy of Bobby Flay

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

No-Fry Sheet-Pan Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

Szechwan Eggplant Stir-Fry

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Stir-Fried Eggplant

Recipe courtesy of Food Network Kitchen

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

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