Japanese eggplant are gorgeous purple looking veggies that taste as good on the inside as they look on the outside. I made a Japanese eggplant sauté w fresh ginger, crispy pea pods, scallions, and a kick of jalapeño. This dish was totally easy to make and IMO came out better than those oily Chinese restaurant stir fries.
step one ingredients: japanese eggplant, peapods, scallions, jalapeno, ginger, garlic, soy sauce, mirin, sesame oil
step two: combine crushed garlic, ginger, with soy sauce and mirin, cut up eggplant into wheels
step three: add scallions and oils, then add eggplant and sauce, and saute eggplant on medium high heat until tender
step four: add peapods, jalapeno, saute a few more minutes, then take off heat, add scallions for garnish
- 6 Japanese eggplants cut into wheels
- 1 garlic clove crushed
- 1 TB fresh ginger minced
- 1⁄4 cup low sodium soy sauce
- 2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)
- 1 jalapeno minced
- 2 cups peapods
- 4 scallions, chopped
- ½ TB sesame oil
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Heat pan to medium heat, add vegetable oil (or grape seed), and add the sesame oil
- Add half the scallions and saute for a few minutes
- Toss eggplant (and jalapeno if want spice) in hot pan with the sauce mixture
- Sauté at a medium heat , about 4 minutes.
- Add peapods and saute another 2-4 minutes until eggplant is very tender
- Add a little water and extra soy sauce to keep the veg moist if necessary
- take strifry off heat, and add the rest of scallions for garnish
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