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Oil-Free Stir-Fried Eggplant

Stir-Fried Eggplant

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:

  1. In a mixing bowl, combine the minced pork with corn starch and salt.
  2. Mix well to ensure that the pork is evenly coated with the corn starch and salt.

Soak the Eggplants:

  1. Wash the eggplants under cold running water and trim off the ends.
  2. Slice the eggplants into thin rounds or strips.
  3. In a large bowl, combine water with white vinegar.
  4. Submerge the sliced eggplants in the vinegar water and let them soak for 10-15 minutes.

Make the Sauce:

  1. In a small bowl, combine minced garlic, grated ginger, chopped chili, salt, sugar, soy sauce, balsamic vinegar or black vinegar, and water.
  2. Mix well to combine.

Stir-Fry the Ingredients:

  1. Heat a non-stick skillet or wok over medium-high heat.
  2. Once hot, add the marinated minced pork to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through.
  3. In the same skillet, add a small amount of cooking oil and heat over medium heat.
  4. Add the drained and dried eggplants to the skillet and stir-fry for 5-7 minutes, or until tender and lightly browned.
  5. Be sure to stir the eggplants frequently to prevent them from sticking to the skillet.

Combine the Ingredients:

  1. Once the eggplants are tender, return the cooked minced pork to the skillet.
  2. Pour the prepared sauce mixture over the eggplants and pork, stirring well to coat evenly.
  3. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly and coats the eggplants and pork.

Garnish and Serve:

  1. Garnish the stir-fried eggplant with chopped green onion and sesame seeds, if desired.
  2. 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

  1. 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.
  2. 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.
  3. 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:

  1. In a mixing bowl, combine the minced pork with corn starch and salt.
  2. Mix well to ensure that the pork is evenly coated with the corn starch and salt.

Soak the Eggplants:

  1. Wash the eggplants under cold running water and trim off the ends.
  2. Slice the eggplants into thin rounds or strips.
  3. In a large bowl, combine water with white vinegar.
  4. Submerge the sliced eggplants in the vinegar water and let them soak for 10-15 minutes.

Make the Sauce:

  1. In a small bowl, combine minced garlic, grated ginger, chopped chili, salt, sugar, soy sauce, balsamic vinegar or black vinegar, and water.
  2. Mix well to combine.

Stir-Fry the Ingredients:

  1. Heat a non-stick skillet or wok over medium-high heat.
  2. Once hot, add the marinated minced pork to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through.
  3. In the same skillet, add a small amount of cooking oil and heat over medium heat.
  4. Add the drained and dried eggplants to the skillet and stir-fry for 5-7 minutes, or until tender and lightly browned.
  5. Be sure to stir the eggplants frequently to prevent them from sticking to the skillet.

Combine the Ingredients:

  1. Once the eggplants are tender, return the cooked minced pork to the skillet.
  2. Pour the prepared sauce mixture over the eggplants and pork, stirring well to coat evenly.
  3. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly and coats the eggplants and pork.

Garnish and Serve:

  1. Garnish the stir-fried eggplant with chopped green onion and sesame seeds, if desired.
  2. Serve hot as a flavorful main dish or side dish, accompanied by steamed rice or noodles.

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