Chinese-style eggplant stir-fry with green peppers.

Introduction:

Chinese-style eggplant stir-fry with green peppers is a delicious and quick dish packed with bold flavors and vibrant colors. This classic recipe is characterized by tender eggplants, crisp green bell peppers, and a savory sauce made from soy, oyster sauce, and aromatics like garlic and ginger. Perfect as a main or side dish, it’s a great addition to your meal rotation, especially when paired with steamed rice.​

Ingredients:

• 1 large eggplant (cut into slices and salted)
• 2 green bell peppers (sliced)
• 2 cloves garlic (minced)
• 1-inch ginger (minced)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil
• Salt to taste
• Green onions (optional garnish)

Instructions:

1. Prepare Eggplant: Slice the eggplant, sprinkle with salt, and let sit for 30 minutes to remove bitterness. Rinse and pat dry.
2. Make the Sauce: Combine soy sauce, oyster sauce, rice vinegar, sugar, and red pepper flakes in a small bowl.
3. Stir-Fry Eggplant: Heat 1 tablespoon of oil in a wok over medium-high heat. Cook the eggplant until tender and lightly golden (about 6-8 minutes). Remove and set aside.
4. Cook Aromatics: In the same wok, heat another tablespoon of oil. Add garlic and ginger, stir-frying until fragrant (30 seconds).
5. Add Peppers: Toss in green peppers and cook for 2-3 minutes until crisp-tender.
6. Combine & Finish: Return eggplant to the wok. Pour in the sauce and stir-fry for 1-2 minutes until everything is coated and heated through.
7. Serve: Garnish with green onions if desired and serve hot with rice.​

Conclusion:

This stir-fry is a perfect balance of savory, tangy, and slightly spicy flavors. It’s easy to make and can be customized with additional vegetables or protein like tofu or chicken. Enjoy it as a hearty vegetarian option or a vibrant side dish​.