Oil-Free Stir-Fried Eggplant is a delicious and healthy dish that’s quick and easy to make. With tender eggplant, flavorful minced pork, and a savory sauce, this dish is sure to become a favorite in your household.
Why Make Oil-Free Stir-Fried Eggplant
If you’re looking for a healthier alternative to traditional stir-fried dishes, then Oil-Free Stir-Fried Eggplant is the perfect choice. By omitting the oil, you can enjoy all the flavor of a classic stir-fry without the added calories.
How to Make Oil-Free Stir-Fried Eggplant
Prepare the Minced Pork:
- In a mixing bowl, combine the minced pork with corn starch and salt.
- Mix well to ensure that the pork is evenly coated with the corn starch and salt.
Soak the Eggplants:
- Wash the eggplants under cold running water and trim off the ends.
- Slice the eggplants into thin rounds or strips.
- In a large bowl, combine water with white vinegar.
- Submerge the sliced eggplants in the vinegar water and let them soak for 10-15 minutes.
Make the Sauce:
- In a small bowl, combine minced garlic, grated ginger, chopped chili, salt, sugar, soy sauce, balsamic vinegar or black vinegar, and water.
- Mix well to combine.
Stir-Fry the Ingredients:
- Heat a non-stick skillet or wok over medium-high heat.
- Once hot, add the marinated minced pork to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through.
- In the same skillet, add a small amount of cooking oil and heat over medium heat.
- Add the drained and dried eggplants to the skillet and stir-fry for 5-7 minutes, or until tender and lightly browned.
- Be sure to stir the eggplants frequently to prevent them from sticking to the skillet.
Combine the Ingredients:
- Once the eggplants are tender, return the cooked minced pork to the skillet.
- Pour the prepared sauce mixture over the eggplants and pork, stirring well to coat evenly.
- Cook for an additional 2-3 minutes, or until the sauce has thickened slightly and coats the eggplants and pork.
Garnish and Serve:
- Garnish the stir-fried eggplant with chopped green onion and sesame seeds, if desired.
- Serve hot as a flavorful main dish or side dish, accompanied by steamed rice or noodles.
Serving Suggestions
Oil-Free Stir-Fried Eggplant is delicious served as a main dish or side dish, accompanied by steamed rice or noodles. It’s perfect for a quick and easy weeknight meal or a flavorful addition to any dinner spread.
Storage Information
Store any leftover Oil-Free Stir-Fried Eggplant in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Some Techniques or Tips
- Be sure to soak the eggplants in the vinegar water to help remove any bitterness and improve their texture.
- Stir-fry the eggplants until they are tender and lightly browned for the best flavor and texture.
- Customize the dish by adding other vegetables such as bell peppers, mushrooms, or zucchini.
FAQs about Oil-Free Stir-Fried Eggplant
- Can I make this dish without the minced pork? Yes, you can omit the minced pork for a vegetarian version of this dish. Simply increase the amount of eggplant or add other vegetables to make it more filling.
- Can I use other types of vinegar instead of balsamic or black vinegar? Yes, you can use rice vinegar or white vinegar as a substitute for balsamic or black vinegar.
- Can I make this dish ahead of time? While this dish is best served fresh, you can prepare the components ahead of time and assemble and stir-fry them just before serving for the best flavor and texture.
RECIPE
Ingredients:
For Minced Pork:
- 150 grams minced pork
- 1 tablespoon corn starch
- 1/2 tablespoon salt
For Soaking Eggplants:
- 3-4 medium-sized eggplants
- 1 liter water
- 1 tablespoon white vinegar
For Making Sauce:
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 chili, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar or black vinegar
- 50 milliliters water
For Stir-Frying:
- Cooking oil
For Garnish:
- Chopped green onion
- Sesame seeds (optional)
Preparation Method:
Prepare the Minced Pork:
- In a mixing bowl, combine the minced pork with corn starch and salt.
- Mix well to ensure that the pork is evenly coated with the corn starch and salt.
Soak the Eggplants:
- Wash the eggplants under cold running water and trim off the ends.
- Slice the eggplants into thin rounds or strips.
- In a large bowl, combine water with white vinegar.
- Submerge the sliced eggplants in the vinegar water and let them soak for 10-15 minutes.
Make the Sauce:
- In a small bowl, combine minced garlic, grated ginger, chopped chili, salt, sugar, soy sauce, balsamic vinegar or black vinegar, and water.
- Mix well to combine.
Stir-Fry the Ingredients:
- Heat a non-stick skillet or wok over medium-high heat.
- Once hot, add the marinated minced pork to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through.
- In the same skillet, add a small amount of cooking oil and heat over medium heat.
- Add the drained and dried eggplants to the skillet and stir-fry for 5-7 minutes, or until tender and lightly browned.
- Be sure to stir the eggplants frequently to prevent them from sticking to the skillet.
Combine the Ingredients:
- Once the eggplants are tender, return the cooked minced pork to the skillet.
- Pour the prepared sauce mixture over the eggplants and pork, stirring well to coat evenly.
- Cook for an additional 2-3 minutes, or until the sauce has thickened slightly and coats the eggplants and pork.
Garnish and Serve:
- Garnish the stir-fried eggplant with chopped green onion and sesame seeds, if desired.
- Serve hot as a flavorful main dish or side dish, accompanied by steamed rice or noodles.
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