Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Most varieties of eggplant work beautifully in this stir-fry. A side of rice is a must.

This Story Originally Appeared On sunset.com


Credit: Iain Bagwell; Styling: Emma Star Jensen

Recipe Summary

55 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.

  • Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.

  • Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.

  • Drain and dry wok, add canola oil, and heat over high heat. Add slivered ginger; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels. Pour oil into a bowl; return 1 tbsp. oil to wok.

  • Add half of eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to wok with remaining eggplant and the shallots. Cook as before.

  • Return eggplant to wok with sauce. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes.

  • Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of liquid evaporates, 1 minute. Stir in cilantro and mint and top with fried ginger.

Nutrition Facts

168 calories; calories from fat 56%; protein 3.2g; fat 11g; saturated fat 1g; carbohydrates 17g; fiber 3.6g; sodium 387mg; cholesterol 2.5mg.