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Ingredient
Eggplant Oyster Sauce Stir Fry
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Chef :
jenscookingdiaryEggplant Oyster Sauce Stir Fry
I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻
Ingredient
3 Tbsp
vegetable oil
4 cloves
garlic, minced
8 cloves
shallots, thinly sliced
2 inches (5 cm)
ginger, finely minced or grated
2 Tbsp
oyster sauce
3/4 tsp
salt or to taste
1/2 tsp
white pepper powder or to taste
200 ml
water
Cooking instructions
* Step 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.
* Step 2
Heat the vegetable oil in a pan over medium high heat.
* Step 3
Sauté garlic, shallots, and ginger until fragrant.
* Step 4
Add eggplants. Cook until they’re soft.
* Step 5
Season with oyster sauce, salt, and pepper. Stir to mix well.
* Step 6
Add water. Keep cooking until the water is boiling.
* Step 7
Add tomatoes wedges and bird eye chili peppers (if you use some). Keep stirring.
* Step 8
Add green onions. Mix well once again. Remove from the heat.
* Step 9
Serve hot over steamed white rice! Yum! 😋
Note: if there is a photo you can click to enlarge it
Tag
oyster sauce
(around 1 lbs) medium Chinese eggplants, cut into long sticks of about 2 inches (5cm)
vegetable oil
garlic minced
shallots - thinly sliced
ginger, finely minced or grated
bird eye chili peppers, sliced(optional)
medium tomatoes, cut into small wedges
green onions, thinly sliced
oyster sauce
Salt or to taste
white pepper powder or to taste
water
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