Fiery Asian Eggplant Stir-Fry
This vibrant Asian-inspired eggplant stir-fry delivers bold, spicy flavors in just minutes. Tender Japanese eggplant is tossed with fiery peppers and savory soy sauce for a satisfying vegetarian dish that's perfect for busy weeknights.
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Servings: 4
Calories: 142kcal
Equipment
Ingredients
- 3 Japanese eggplants sliced into rounds or strips
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 Serrano pepper thinly sliced
- 1 Fresno pepper thinly sliced
- 3 green onions chopped
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon Korean red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced eggplant and sauté for 1 minute until lightly golden.
- Add Serrano pepper, Fresno pepper, and green onions to the skillet.
- Cook for 4-5 minutes, stirring frequently, until peppers are tender and eggplant is cooked through.
- Add minced garlic, soy sauce, sugar, and Korean red pepper flakes.
- Cook for 2-3 minutes more, stirring constantly, until garlic is fragrant and sauce coats the vegetables.
- Serve immediately over rice or noodles.
Notes
Japanese eggplants are preferred for their tender skin and fewer seeds compared to regular eggplants
Adjust the amount of peppers and red pepper flakes to control spice level
For a milder version, remove seeds from the peppers before slicing
Substitute tamari or coconut aminos for soy sauce to make it gluten-free
Add a splash of rice vinegar at the end for extra tang
This dish can be made ahead and reheated, though eggplant is best served fresh
Try adding sesame oil for additional Asian flavor
Nutrition
Serving: 1Cup | Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 615mg | Potassium: 428mg | Fiber: 6g | Sugar: 12g