WHY THIS RECIPE WORKS Eggplant is something of a blank canvas. It is neutral in flavor, but it sucks up whatever flavors you cook it with. That quality makes eggplant ideal for stir-fries, which feature deeply savory sauces that cling to each vegetable. Cooking the eggplant over high heat in a shallow skillet allowed the eggplant’s excess moisture to evaporate quickly, leaving the eggplant browned and tender. For our sauce, we opted for classic stir-fry flavors: soy sauce, Chinese rice wine, and, for umami depth, hoisin sauce. Just a teaspoon of cornstarch was enough to thicken it to the glossy consistency characteristic of restaurant-style stir-fries. Scallions and fresh cilantro lent the dish some herbaceous notes that played nicely off the savory sauce. This recipe works equally well with Italian or globe eggplants. You can substitute dry sherry for the Chinese rice wine.
Serves: 4 to 6
Total time: 25 minutes
INGREDIENTS:
SAUCE
- ½ cup chicken or vegetable broth
- ¼ cup Chinese rice wine
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
EGGPLANT
- 6 garlic cloves, minced
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 tablespoon grated fresh ginger
- 1½ pounds Japanese eggplant, cut into ¾-inch pieces
- 2 scallions, sliced thin on bias
- ½ cup fresh cilantro sprigs, cut into 2-inch pieces
- 1 tablespoon sesame seeds, toasted
INSTRUCTIONS:
- For the sauce whisk all ingredients together in bowl; set aside.
- For the eggplant Combine garlic, 1 teaspoon oil, and ginger in small bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of eggplant and cook, stirring frequently, until browned and tender, 4 to 5 minutes; transfer to bowl. Repeat with remaining 1 tablespoon oil and eggplant.
- Return first batch of eggplant and any accumulated juices to skillet and push to sides. Add garlic-ginger mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic-ginger mixture into eggplant. Whisk sauce to recombine, then add to skillet and cook until eggplant is well coated and sauce is thickened, about 30 seconds. Off heat, stir in scallions and cilantro and sprinkle with sesame seeds. Serve.
VARIATIONS:
SEASAME-BASIL STIR-FRIED JAPANESE EGGPLANT:
- Substitute 2 tablespoons fish sauce, 2 tablespoons packed brown sugar, and 1 tablespoon rice wine vinegar for hoisin sauce. Substitute ½ cup torn fresh basil leaves for cilantro.
SWEET CHILI-GARLIC STIR-FRIED JAPANESE EGGPLANT:
- Substitute 3 tablespoons chili-garlic sauce and 2 tablespoons packed brown sugar for hoisin sauce.
