Stir-Fried Eggplant With Sweet Chili-Garlic Sauce

Submitted by: admin on April 2, 2020

Serves 3 To 4

Ingredients

GLAZE
1⁄4 cup low-sodium chicken broth or vegetable broth
2 tablespoons soy sauce
2 tablespoons honey
SAUCE
3⁄4 cup low-sodium chicken broth or vegetable broth
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon Asian chili-garlic sauce
VEGETABLES
4 garlic cloves, minced
2 teaspoons grated fresh ginger
1⁄4 cup plus 1 tablespoon vegetable oil
1 large egg, lightly beaten
1⁄2 teaspoon salt
1-1⁄2 pounds eggplant, peeled and cut crosswise into 1-1⁄4-inch-thick rounds, each round cut into pie-shaped wedges
1⁄3 cup cornstarch
5-1⁄2 ounces broccoli florets
3⁄4 cup low-sodium chicken broth or vegetable broth
1 red bell pepper, stemmed, seeded, and cut into 1⁄4-inch pieces
1 pound bok choy or napa cabbage, stalks or cores cut into 1⁄4-inch pieces on bias and greens cut into 3⁄4-inch strips
2 tablespoons pine nuts, toasted and coarsely chopped (optional)

Instructions

  1. FOR THE GLAZE: Whisk all ingredients together in small bowl.
  2. FOR THE SAUCE: Whisk all ingredients together in second small bowl.
  3. FOR THE VEGETABLES: Combine garlic, ginger, and 1 teaspoon oil in third small bowl and set aside.
  4. Whisk egg and salt together in large bowl. Add eggplant, toss to coat, then transfer to clean bowl, allowing any excess egg to drip off. Sprinkle cornstarch over eggplant and, using rubber spatula, toss to coat. Heat 1⁄4 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant in single layer and cook, without moving, until golden brown on one side, 2 to 3 minutes. Reduce heat to medium, flip eggplant over gently, and continue to cook, shaking skillet occasionally, until pieces are golden brown and softened, about 10 minutes. (Some pieces may take longer than others; see note.) Increase heat to medium-high, add glaze mixture, and cook, stirring, until glaze is thickened and eggplant is coated, 1 to 2 minutes. Transfer eggplant to large plate. Rinse skillet clean and dry with paper towels.
  5. Heat 1 teaspoon oil over medium-high heat until just smoking. Add broccoli and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add broth, cover, and cook until broccoli is just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer broccoli to plate with eggplant.
  6. Heat 1 teaspoon oil over medium-high heat until just smoking. Add bell pepper and bok choy stems and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add greens and cook, stirring frequently, until wilted, about 1 minute. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into greens.
  7. Return vegetables to skillet, add sauce, and cook, stirring, until sauce is thickened and vegetables are coated, about 1 minute. Transfer to platter, top with pine nuts, if using, and serve immediately.

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