Pan-Fried Tamarind Aubergine Dish
Fried Eggplant Stir-Fry with Kick
Craving something crispy, tangy, and spicy? This eggplant stir-fry recipe is your answer! Let's get cooking!
Ingredients:- 2 tablespoons fish sauce- 2 tablespoons soy sauce- 2 tablespoons Shaoxing wine or dry sherry- 1 tablespoon tamarind paste- 2 teaspoons granulated sugar- 1 teaspoon cornstarch- 3 tablespoons vegetable oil- 2 pounds eggplant, trimmed and cut into 1-inch cubes- 1 medium red bell pepper, cored, seeded, and thinly sliced- 2 medium garlic cloves, finely chopped- 1 Thai chile, stemmed and thinly sliced (adjust based on heat preference)- 1/2 cup fresh Thai basil leaves- Steamed white rice, for serving
Instructions:
- Sauce Prep: Mix fish sauce, soy sauce, Shaoxing wine, tamarind paste, sugar, and cornstarch in a small bowl until the sugar dissolves. Set aside.
- Crisp-Tend those Eggplants: Heat a large, non-stick pan over high heat for 1-2 minutes. Drizzle 1 tablespoon oil around the pan, then add half of the eggplant cubes. Stir-fry until they're crisp-tender and charred in spots (approximately 2 minutes). Transfer to a large bowl. Repeat with another tablespoon of oil and the remaining eggplant.
- Add in the Peppers and Garlic: Drizzle the last tablespoon of oil around the perimeter of the pan, then add the bell pepper, garlic, and chile. Stir-fry until the peppers become crisp-tender (approximately 1 minute).
- Saucy Goodness: Add the reserved eggplant and any juices back into the pan. Stir to combine and then pour in the reserved sauce. Stir-fry until the sauce thickens, glosses up, and evenly coats the vegetables (about 1 minute). Remove the pan from heat, add the Thai basil leaves, and toss to combine. Serve immediately with rice.
Don't worry if you can't find Shaoxing - dry sake or fino (dry) sherry can be used as replacements. Try smaller Japanese or Chinese eggplants for a sweeter taste with fewer seeds, but globe eggplants work well too. And remember, adjust the heat level of your dish by playing with the number of chilies!
Now, fire up your stove and get cooking!
This dish, Fried Eggplant Stir-Fry with Kick, belongs to the uncategorized section of recipes due to its unique blend of flavors. The recipe calls for Shaoxing wine, a type of Chinese rice wine, but it can be substituted with dry sake or fino (dry) sherry if needed. The main ingredients include 2 pounds of eggplants, 1 medium red bell pepper, 2 garlic cloves, 1 Thai chile, and 1/2 cup fresh Thai basil leaves. The nutrition information will vary depending on the specific ingredients used. Containing tangy fish sauce, sweet tamarind paste, and spicy Thai chile, these instructions will guide you through preparing this exotic meal. Follow the recipe, and you'll be enjoying a crispy, tangy, and spicy Fried Eggplant Stir-Fry in no time!
