Top 10 Best Eggplant Stir-Fry Recipes You Should Know About

Ingredients:

• 200g eggplant (1 medium-sized)
• 200g shrimp
• 150g cherry tomatoes (about 15 pieces)
• 20g perilla leaves
• 20g betel leaves
• 2 teaspoons minced garlic and shallots
• 2 bird's eye chilies
• 2 tablespoons cooking oil
• 2 teaspoons turmeric powder
• 3 teaspoons seasoning powder
• 2 tablespoons fermented rice vinegar

Preparation:

Prepare the vegetables:

• Cut off the stems from the eggplant, peel the skin, and cut it into quarters lengthwise.
• Soak the eggplant in a bowl of water mixed with 1 tablespoon of fermented rice vinegar for about 15 minutes.
• Wash and dry the perilla and betel leaves, then chop them into small pieces.
• Wash and halve the cherry tomatoes.
• Wash the bird's eye chilies, crush them slightly.

Prepare the shrimp and pork:

• Peel and devein the shrimp, then wash them thoroughly.
• Clean and slice the pork belly into bite-sized pieces.

Marinate the shrimp and pork:

• In a bowl, mix 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric powder, and 1 teaspoon minced garlic and shallots, then combine well.
• Marinate the pork with half of the mixture and the shrimp with the remaining half.

Blanch the eggplant:

• Heat a pot or deep pan, add 2 cups of water, 1 teaspoon seasoning powder, and 1 teaspoon turmeric powder.
• Once the water boils, blanch the shallots, then remove them.

Stir-fry the shrimp and pork:

• Heat 1 teaspoon of oil and sauté the minced garlic and shallots until fragrant.
• Add the marinated pork and stir-fry until it becomes firm.
• Quickly add the shrimp and stir-fry until the shrimp turns pink. Remove from the pan and set aside.

Stir-fry the dish:

• Heat 1 tablespoon of cooking oil in the pan, add the blanched eggplant and stir-fry for about 1 minute before adding the cherry tomatoes and a small amount of water.
• Add 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 1/2 teaspoon sugar, 1 tablespoon fermented rice vinegar, and crushed chilies. Stir-fry on high heat.
• Once the eggplant is cooked, return the stir-fried shrimp and pork to the pan and stir-fry together for 30 seconds, then toss in the betel and perilla leaves and stir-fry briefly before turning off the heat.

Result:

• The soft, creamy eggplant combined with the sweet shrimp and well-seasoned pork creates a nutritious and delicious dish. Serve and enjoy with your family!

Ingredients:

• 2 large eggplants
• 2 pieces of tofu
• 3 betel leaves
• 2 red chilies
• 4 garlic cloves
• 2 tablespoons cooking oil
• 2 tablespoons fish sauce
• Salt and sugar to taste

Preparation:

Prepare the ingredients:

• Cut off the stems from the eggplant, rinse them briefly, and cut into bite-sized pieces.
• To remove bitterness and prevent browning, soak the eggplant in a saltwater solution for about 10 minutes, then rinse with clean water.
• Rinse the tofu, dry it with a towel, and cut it into small square pieces.
• Wash the betel leaves and chop them finely. Peel and mince the garlic, then chop the chilies.

Fry the tofu:

• Heat 2 tablespoons of cooking oil in a pan over medium heat. Once the oil is hot, fry the tofu until golden and crisp on all sides, then set it aside on a plate.

Prepare the garlic-chili sauce:

• In a bowl, combine 2 tablespoons of fish sauce, the minced garlic and chilies, 1 teaspoon of sugar, and 1 tablespoon of water, stirring until well mixed.

Stir-fry the eggplant with tofu and betel leaves:

• Place the eggplant pieces in the same pan used for frying the tofu, quickly stir-fry them for about 2 minutes until they begin to soften.
• Add 100ml of water, reduce the heat, and cook for an additional 10 minutes until the eggplant becomes tender.
• Once the water evaporates, pour in the prepared garlic-chili sauce, and stir well for about 5 minutes to coat the eggplant with the sauce.
• Add the fried tofu and chopped betel leaves, stir-fry for an additional 3 minutes, adjusting the seasoning as needed before turning off the heat.

Result:

• The finished dish will have a delightful aroma from the garlic-chili sauce, combined with the savory fish sauce. The eggplant and tofu will be tender and juicy, absorbing the flavor of the sauce, while the betel leaves add a fragrant touch, making the dish even more appetizing.

Ingredients:

• 1-2 eggplants
• 1 egg
• Several garlic cloves
• Spring onions
• Fresh basil (optional)
• Seasonings: seasoning powder, soy sauce

Instructions:

• Step 1: Wash the eggplant and cut it lengthwise into six pieces.
• Step 2: Soak the eggplant pieces in cold water to remove the bitterness.
• Step 3: Bring a pot of water to a boil, adding a pinch of salt and one tablespoon of oil. Blanch the eggplant for about 5 minutes, then remove and set aside to cool. Peel off the skin and cut the eggplant into bite-sized pieces.
• Step 4: Heat some oil in a pan and fry minced garlic until golden, then add the eggplant and stir-fry. Add a splash of soy sauce for flavor.
• Step 5: Crack the egg into a bowl, beat it well, and add a pinch of seasoning powder.
• Step 6: Pour the beaten egg into the pan with the eggplant and cook until the egg is set. Taste and adjust the seasoning as necessary. Garnish with chopped spring onions or fresh basil if desired. Be sure to cook on medium heat to avoid overcooking the egg.
• Step 7: Transfer the stir-fried eggplant with egg to a plate, garnish with fresh herbs or cilantro, and serve while hot.

Ingredients:

• 2 eggplants
• 2 pieces of fermented tofu
• 1 block of fried tofu
• Garlic, chili, lemongrass
• Vegan seasoning

Instructions:

• Cut the eggplants into bite-sized pieces and soak them in water with 1/2 teaspoon of salt to prevent browning. Cut the fried tofu into similar-sized pieces.
• Heat 2 teaspoons of oil in a pan, add minced garlic, chili, and lemongrass, and stir-fry until golden. Add the fermented tofu and stir-fry with the garlic mixture.
• Pour the eggplant and fried tofu into the pan. Add 1/2 teaspoon of salt, 1 teaspoon of vegan seasoning, 1/2 teaspoon of MSG, and 2 fresh chilies.
• Add a cup of water and stir-fry over medium heat until the eggplant is tender and the sauce thickens. Turn off the heat. Serve the stir-fried eggplant with fermented tofu with soy sauce and enjoy with hot rice.

Ingredients:

• 3 eggplants
• 3 red chilies
• 3 cloves of garlic and shallots
• 1 tablespoon of tamarind powder
• 2 teaspoons of sugar
  1 pinch of salt and cooking oil

Instructions:

• Crush the garlic and shallots. Finely chop the chilies. Mix all these ingredients in a bowl with tamarind water (dissolve the tamarind powder in a little water), sugar, and salt.
• Slice the eggplants into bite-sized pieces and briefly fry them until golden. Then, remove and set aside.
• In a hot pan, sauté some shallots with oil and add the tamarind mixture to simmer gently. Once boiling, quickly toss the eggplant into the pan, stirring until it’s cooked through. Garnish with fresh cilantro before serving for added color.
• This is a simple yet flavorful dish made with eggplant. You can add more creative variations to make even more delicious dishes from this versatile vegetable.

Ingredients:

• 3 eggplants
• Betel leaves (about a handful)
• Garlic, seasoning powder, black pepper

Instructions:

• Peel and crush the garlic. Cut the betel leaves into small pieces. Slice the eggplant, remove the stems, and soak it in salt water for 5 minutes to prevent discoloration.
• Heat 2 tablespoons of oil in a pan, then sauté the garlic until fragrant. Add the eggplant and stir to ensure the oil is evenly absorbed. Once the eggplant starts to turn golden (the pan will become dry as the eggplant absorbs the oil), add half a cup of water and continue stirring. Season with 2 teaspoons of seasoning powder.
• Cover the pan to let the eggplant cook. Occasionally lift the lid to stir, ensuring the flavors infuse evenly. If the pan becomes too dry, add a little more water to continue cooking the eggplant until it softens.
• Once the eggplant is cooked through and soft, add the betel leaves and stir them in. When the eggplant is tender (some pieces may be nearly falling apart), sprinkle with a pinch of black pepper and serve on a plate.

Ingredients:

• 400g chicken gizzards
• 1 long eggplant
• ½ onion
• Seasoning: dried shallots, green onions, fish sauce, salt, seasoning powder, pepper, sugar, oyster sauce

Instructions:

• Step 1: Clean the chicken gizzards thoroughly, then rub them with coarse salt and rinse well. This step helps to clean the gizzards and remove any unpleasant odors. After cleaning, cut the gizzards into bite-sized pieces and place them in a bowl.
• Step 2: Peel and finely chop the dried shallots. Add the chopped shallots, a pinch of pepper, and half a teaspoon of salt to the gizzards. Mix well and let them marinate for about 20 minutes.
• Step 3: Clean the eggplant and cut it into bite-sized pieces. Prepare a bowl of water with a little salt and soak the eggplant in it for about 10 minutes to remove excess bitterness and prevent discoloration. After 10 minutes, drain the eggplant and let it dry.
• Step 4: Peel the onion, rinse it, and slice it thinly. Rinse the green onions and chop them into small pieces.
• Step 5: Heat 1 tablespoon of cooking oil in a pan and sauté the shallots until fragrant. Then, add the marinated chicken gizzards and stir-fry. Add a little oyster sauce to give the gizzards a shiny appearance and a pinch of sugar. Cover and cook for 6-7 minutes to allow the gizzards to cook through. Then, add the eggplant and continue cooking. Stir everything well and add a little fish sauce. Cover and cook until the eggplant becomes soft.
• Step 6: Keep the lid on and cook until the eggplant is tender. Adjust the seasoning to taste, then add the green onions and sliced onion to the pan. Stir until the onions are cooked, then remove from heat. Serve the dish on a plate, sprinkle with a little pepper, and enjoy it while it's still hot with rice.

Ingredients:

• 2 eggplants
• 20g garlic
• 2 chilies
• 2 spring onions
• 1 teaspoon chili bean paste
• 300ml vegetable oil
• 1 teaspoon cornstarch
• 1 teaspoon balsamic vinegar
• 20g basic seasoning mix

Instructions:

Preparing the ingredients:

• Wash the eggplants, cut them into short sections, and slice them into smaller pieces as desired. Soak the eggplant in salted water to prevent browning, then rinse well.
• Wash and chop the spring onions and chilies. Peel and finely chop the garlic.

Making the sweet and sour sauce:

• Mix 5 tablespoons of water with 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of balsamic vinegar in a small bowl.

Frying the eggplant:

• Remove the eggplant from the water, pat dry, and toss with a little cornstarch. Heat a generous amount of oil in a pan over medium heat, and fry the eggplant until lightly golden, then set aside to drain excess oil.

Stir-frying the eggplant:

• In a pan, sauté the spring onions and garlic with a little oil until fragrant. Add 1 teaspoon of chili bean paste and stir well. Then add the fried eggplant and stir-fry for 1 minute. Next, pour in the prepared sweet and sour sauce and stir-fry over medium heat until the sauce thickens. Remove from heat.

To serve:

• Arrange the stir-fried eggplant on a plate, garnishing with fresh chili and chopped spring onions. This dish has a mildly spicy kick, making it perfect for warming you up on a chilly day.

Ingredients:

• 2 eggplants
• 150g minced pork
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 20g garlic and ginger, minced
• 1 spring onion
• 20g seasonings (sugar, seasoning powder, sesame oil, pepper)

Instructions:

Prepare the ingredients:

• Wash the eggplants and cut them into evenly sized pieces. Soak the eggplant in saltwater for about 10 minutes, then drain. Marinate the minced pork with minced ginger and 1/4 teaspoon of salt, and mix well. Let it marinate for at least 10 minutes.

Stir-fry the eggplant:

• Heat 2 tablespoons of oil in a pan. When the oil is hot, add the eggplant and stir-fry for 6 to 9 minutes until the eggplant becomes tender and crispy at the edges. Remove the eggplant and set aside.

Stir-fry the minced pork:

• Add 1 tablespoon of oil to the pan. Once the oil is hot, add the minced pork and stir-fry until the meat turns slightly brown. Remove the meat and set aside.

Combine the eggplant and minced pork:

• Add 1 tablespoon of oil to the pan. When the oil is hot, sauté the garlic, ginger, and spring onions until fragrant. Then, add the eggplant and minced pork, stirring to combine the ingredients. Taste and adjust the seasoning as needed.

To serve:

• Once the ingredients are evenly coated with the seasoning, transfer the dish to a plate. Garnish with fresh herbs and fried garlic, then serve hot with rice.

Ingredients:

• 300g eggplant
• 300g beef
• 1/2 spring onion
• 2 chili peppers
• 10g perilla leaves
• 1/2 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1 teaspoon toasted sesame seeds

Instructions:

Prepare the ingredients:

• Clean the beef and slice it into thin strips about 0.6 cm wide. Toast the sesame seeds.
• Wash the eggplant, cut it into quarters, and then slice it into 5 cm pieces. Soak the eggplant in salted water for 10 minutes to prevent browning. Clean and chop the spring onion into 5 cm pieces. Slice the chili peppers and remove the seeds. Wash and chop the perilla leaves.

Marinate the beef:

• Place the beef in a bowl with 1 tablespoon of soy sauce, minced ginger, garlic, 1/2 teaspoon of pepper, and 1.5 teaspoons of sesame oil. Marinate for 30 minutes to 1 hour.

Stir-fry the eggplant:

• Heat vegetable oil in a pan, then add the eggplant with 1/2 teaspoon of salt. Stir-fry for 3 to 5 minutes. Once the eggplant softens, add the spring onion and chili peppers, stir-fry for another 30 seconds, and remove from the pan.

Cook the beef with eggplant:

• Using the same pan, add oil and stir-fry the marinated beef over high heat. Once the beef is tender, add the eggplant back into the pan and stir-fry for another minute. Adjust the seasoning to taste.

To serve:

• Transfer the stir-fried beef and eggplant to a plate, sprinkle with toasted sesame seeds, and garnish for an appealing finish.