Stir Fried Eggplant with Green Bell Peppers (青椒炒茄子)

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  COOK TIME

  Prep 15m • Cook 15m

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  579

1. Long eggplants

   2 medium (about 600 g), partially peeled in stripes

2. Green bell peppers

   2 medium (about 300 g), seeded and cut into matchsticks

3. Garlic

   3 cloves, thinly sliced

4. Light soy sauce

   2 tbsp

   Can’t find it? Try this one.

5. Oyster sauce

   1 tbsp

   Can’t find it? Try this one.

6. Sugar

   ½ tsp

7. Cooking oil

   2 tbsp

8. Salt – ½ tsp

   for salting eggplant

1. Step 1: Slice garlic. Cut bell peppers into thin strips, similar in size to the eggplant.

   Cut eggplants into 5-cm-long thin strips. Toss with ½ tsp salt and let sit 15 min. Rinse briefly and squeeze out excess water with your hands.

   

2. Step 2: Chop the rest while you wait

   Slice garlic. Cut bell peppers into thin strips, similar in size to the eggplant.

   

3. Step 3: Get that wok hot and add the eggplant and keep things moving

   Heat oil in a wok or large skillet over medium-high. Add garlic and bell peppers, stir 1 min until fragrant. Add eggplant and cook 5–7 min, stirring often, until soft but not mushy.

   

4. Step 4: Sauce it up and taste

   Add light soy sauce, oyster sauce, and sugar. Toss well and cook another 1–2 min. Taste before adding extra salt—sauces are already salty.

   

1. Salting and squeezing the eggplant keeps it from soaking up too much oil and speeds up cooking. No need to blanch—it dulls the flavor.

2. If you don’t have oyster sauce, swap in ½ tbsp extra light soy + a pinch of sugar.

3. Use firm, shiny eggplants—soft or wrinkled ones are past their prime.

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