Eggplant Oyster Sauce Stir Fry

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant oyster sauce stir fry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Eggplant Oyster Sauce Stir Fry is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Eggplant Oyster Sauce Stir Fry is something that I’ve loved my whole life. They’re fine and they look wonderful.

Cook over medium heat until the sugar dissolves and caramelize. Add garlic and oyster sauce, season with pepper. Heat a large pan on medium high heat with the vegetable oil. Pour the sauce into the pan and quickly mix together.

To begin with this recipe, we must prepare a few components. You can have eggplant oyster sauce stir fry using 12 ingredients and 9 steps. Here is how you cook that.

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The ingredients needed to make Eggplant Oyster Sauce Stir Fry:
  1. Prepare 2 (around 1 lbs) medium Chinese eggplants, cut into long sticks of about 2 inches (5cm)
  2. Make ready 3 Tbsp vegetable oil
  3. Make ready 4 cloves garlic, minced
  4. Make ready 8 cloves shallots, thinly sliced
  5. Get 2 inches (5 cm) ginger, finely minced or grated
  6. Prepare 5 bird eye chili peppers, sliced(optional)
  7. Make ready 2 medium tomatoes, cut into small wedges
  8. Get 4 green onions, thinly sliced
  9. Prepare 2 Tbsp oyster sauce
  10. Prepare 3⁄4 tsp salt or to taste
  11. Prepare 1⁄2 tsp white pepper powder or to taste
  12. Make ready 200 ml water

It is easy to cook and in. Garlic Oyster Sauce Eggplant Stir Fry. When the wok or frying pan becomes dry, add a little of the water a few tablespoons at a time, enough to keep the ingredients frying nicely. Toss in the green onion and cook for another minute and serve.

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Instructions to make Eggplant Oyster Sauce Stir Fry:
  1. Place eggplants in a large bowl of salt water. Place a lid on top to keep the eggplants underwater for 30 minutes to 1 hour. Drain and pat dry.
  2. Heat the vegetable oil in a pan over medium high heat.
  3. Sauté garlic, shallots, and ginger until fragrant.
  4. Add eggplants. Cook until they’re soft.
  5. Season with oyster sauce, salt, and pepper. Stir to mix well.
  6. Add water. Keep cooking until the water is boiling.
  7. Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring.
  8. Add green onions. Mix well once again. Remove from the heat.
  9. Serve hot over steamed white rice! Yum! 😋

When the wok or frying pan becomes dry, add a little of the water a few tablespoons at a time, enough to keep the ingredients frying nicely. Toss in the green onion and cook for another minute and serve. Transfer the eggplant to a plate or bowl and keep nearby. Fry eggplant in cooking oil and set aside. Fry chicken until it turns golden brown and set aside.

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