Stir-Fried Eggplant with Sweet Chili-Garlic Sauce
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 3 to 4
Ingredients
Glaze
2 tablespoons soy sauce 2 tablespoons honey ¼ cup low-sodium chicken broth or vegetable brothSauce
1 tablespoon rice vinegar 1 teaspoon Asian chili sauce 1 tablespoon cornstarch ¾ cup low-sodium chicken broth or vegetable broth3 tablespoons soy sauce 2 tablespoons honeyVegetables
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)2 teaspoons minced fresh ginger ¼ cup vegetable oil plus 1 tablespoon½ teaspoon table salt 1 large egg, lightly beaten1 large eggplant (about 1 ½ pounds), peeled and cut crosswise into 1 1 /4-inch-thick rounds, each round cut into pie-shaped wedges (about 7 cups)⅓ cup cornstarch 2 cups broccoli florets or other longer-cooking vegetable from the chart below¾ cup low-sodium chicken broth or vegetable broth1 cup diced red bell pepper or other quick-cooking vegetable from the chart below1 pound leafy greens from chart below2 tablespoons pine nuts, toasted and coarsely chopped (optional)Before You Begin
Eggplant can cook unevenly because the stem end is denser than the part containing most of the seeds. If some of the pieces seem cooked through in less than the allotted time, transfer these pieces to a plate and continue cooking the others until done. Return all the pieces to the pan before adding the glaze mixture. If you like a spicier stir-fry, increase the chili sauce to 2 teaspoons. Serve with steamed white rice.
Instructions
- Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon oil. Set bowls aside.
- Heat 1/4 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, combine salt and beaten egg in large bowl. Add eggplant and toss to coat evenly; transfer to clean bowl, allowing any excess egg to drip off. Sprinkle cornstarch over eggplant and toss with rubber spatula to coat evenly. Add eggplant in single layer to skillet and cook, without moving eggplant, until golden brown on one side, 2 to 3 minutes. Reduce heat to medium; turn eggplant with tongs and continue to cook, shaking skillet occasionally, until pieces are golden brown and softened, about 10 minutes more. (Some pieces may take longer than others; see note above.) Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and eggplant is coated, 1 to 2 minutes. Transfer eggplant to large plate; rinse skillet clean and dry with paper towels.
- Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add broccoli and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add broth and cover skillet; cook until broccoli is just tender, 2 to 3 minutes. Uncover skillet and cook until remaining liquid evaporates, about 30 seconds. Transfer broccoli to plate with eggplant.
- Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add bell pepper and green stems and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leaves from the greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
- Return all vegetables to skillet along with sauce ingredients; toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, about 1 minute. Transfer to serving platter, top with pine nuts (if using), and serve immediately.
Time
1¼ hoursYield
Serves 3 to 4Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons honey
¼ cup low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon rice vinegar
1 teaspoon Asian chili sauce
1 tablespoon cornstarch
¾ cup low-sodium chicken broth or vegetable broth
3 tablespoons soy sauce
2 tablespoons honey
Vegetables
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
2 teaspoons minced fresh ginger
¼ cup vegetable oil plus 1 tablespoon
½ teaspoon table salt
1 large egg, lightly beaten
1 large eggplant (about 1 ½ pounds), peeled and cut crosswise into 1 1 /4-inch-thick rounds, each round cut into pie-shaped wedges (about 7 cups)
⅓ cup cornstarch
2 cups broccoli florets or other longer-cooking vegetable from the chart below
¾ cup low-sodium chicken broth or vegetable broth
1 cup diced red bell pepper or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
2 tablespoons pine nuts, toasted and coarsely chopped (optional)
Test Kitchen Techniques
Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons honey
¼ cup low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon rice vinegar
1 teaspoon Asian chili sauce
1 tablespoon cornstarch
¾ cup low-sodium chicken broth or vegetable broth
3 tablespoons soy sauce
2 tablespoons honey
Vegetables
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
2 teaspoons minced fresh ginger
¼ cup vegetable oil plus 1 tablespoon
½ teaspoon table salt
1 large egg, lightly beaten
1 large eggplant (about 1 ½ pounds), peeled and cut crosswise into 1 1 /4-inch-thick rounds, each round cut into pie-shaped wedges (about 7 cups)
⅓ cup cornstarch
2 cups broccoli florets or other longer-cooking vegetable from the chart below
¾ cup low-sodium chicken broth or vegetable broth
1 cup diced red bell pepper or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
2 tablespoons pine nuts, toasted and coarsely chopped (optional)
Test Kitchen Techniques
Ingredients
Glaze
2 tablespoons soy sauce
2 tablespoons honey
¼ cup low-sodium chicken broth or vegetable broth
Sauce
1 tablespoon rice vinegar
1 teaspoon Asian chili sauce
1 tablespoon cornstarch
¾ cup low-sodium chicken broth or vegetable broth
3 tablespoons soy sauce
2 tablespoons honey
Vegetables
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
2 teaspoons minced fresh ginger
¼ cup vegetable oil plus 1 tablespoon
½ teaspoon table salt
1 large egg, lightly beaten
1 large eggplant (about 1 ½ pounds), peeled and cut crosswise into 1 1 /4-inch-thick rounds, each round cut into pie-shaped wedges (about 7 cups)
⅓ cup cornstarch
2 cups broccoli florets or other longer-cooking vegetable from the chart below
¾ cup low-sodium chicken broth or vegetable broth
1 cup diced red bell pepper or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
2 tablespoons pine nuts, toasted and coarsely chopped (optional)
Test Kitchen Techniques
Why This Recipe Works
When designing a satisfying vegetarian stir-fry recipe, we chose hefty eggplant to stand in for meat and then followed our tried-and-true procedure for stir-fries: Cook the eggplant in batches and set aside (we added a glaze to boost the flavor); steam-sauté the longer-cooking vegetables (such as carrots and broccoli) and set them aside; stir-fry the softer vegetables (such as celery, bell pepper, greens, and aromatics); then add everything back to the pan along with a flavorful sauce.
Before You Begin
Eggplant can cook unevenly because the stem end is denser than the part containing most of the seeds. If some of the pieces seem cooked through in less than the allotted time, transfer these pieces to a plate and continue cooking the others until done. Return all the pieces to the pan before adding the glaze mixture. If you like a spicier stir-fry, increase the chili sauce to 2 teaspoons. Serve with steamed white rice.
Instructions
- Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon oil. Set bowls aside.
- Heat 1/4 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, combine salt and beaten egg in large bowl. Add eggplant and toss to coat evenly; transfer to clean bowl, allowing any excess egg to drip off. Sprinkle cornstarch over eggplant and toss with rubber spatula to coat evenly. Add eggplant in single layer to skillet and cook, without moving eggplant, until golden brown on one side, 2 to 3 minutes. Reduce heat to medium; turn eggplant with tongs and continue to cook, shaking skillet occasionally, until pieces are golden brown and softened, about 10 minutes more. (Some pieces may take longer than others; see note above.) Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and eggplant is coated, 1 to 2 minutes. Transfer eggplant to large plate; rinse skillet clean and dry with paper towels.
- Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add broccoli and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add broth and cover skillet; cook until broccoli is just tender, 2 to 3 minutes. Uncover skillet and cook until remaining liquid evaporates, about 30 seconds. Transfer broccoli to plate with eggplant.
- Add 1 teaspoon oil to skillet and place over medium-high heat until it begins to smoke. Add bell pepper and green stems and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leaves from the greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
- Return all vegetables to skillet along with sauce ingredients; toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, about 1 minute. Transfer to serving platter, top with pine nuts (if using), and serve immediately.
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