Spicy Eggplant Stir Fry Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

• 1 Tbsp chili oil
• 2 cloves garlic, chopped
• 1/4 of medium size onion, small diced (approximately 2 oz)
• 4 oz ground turkey (you can substitute to any other ground meat or firm tofu for vegetarian version)
• 1 large Asian eggplant, cut into half in lengthwise, then sliced into half-moon shape (approximately 10 to 12 oz)
  
• 2 Tbspoyster sauce (you can substitute to vegetarian mushroom oyster sauce)
• 2 Tbsp chicken stock (you can substitute to vegetable stock)
• 1 tsp sugar
• pinch of black pepper
• 1 red chili (you can substitute to other chili or red pepper for mild version)
• 2 green onions, chopped
• 1 tsp sesame seeds
• 1 tsp sesame oil

Cook ModePrevent your screen from going dark

1. Heat a large wok over high heat; while wok is still cold, add chili oil, garlic and onion. When it starts sizzle, keep stirring and let it cook for 1 minutes or until onion and garlic is soften.
   
2. Add ground turkey, and break it down with a spatula. Cook 2 to 3 minutes or until they have nice golden edges and about 3/4 way cooked.
   
3. Add eggplant, oyster sauce, chicken stock, sugar and black pepper. Stir everything together, about 3 to 4 minutes or until eggplant is soften and turkey is fully cooked.
   
4. Turn off heat and stir in chili and green onions.
   
5. Transfer to a serving plate and garnish with sesame seeds and oil. Enjoy with warm cooked rice!
   

Ingredients

Scale

• 1 Tbsp chili oil
• 2 cloves garlic, chopped
• 1/4 of medium size onion, small diced (approximately 2 oz)
• 4 oz ground turkey (you can substitute to any other ground meat or firm tofu for vegetarian version)
• 1 large Asian eggplant, cut into half in lengthwise, then sliced into half-moon shape (approximately 10 to 12 oz)
• 2 Tbsp oyster sauce (you can substitute to vegetarian mushroom oyster sauce)
• 2 Tbsp chicken stock (you can substitute to vegetable stock)
• 1 tsp sugar
• pinch of black pepper
• 1 red chili (you can substitute to other chili or red pepper for mild version)
• 2 green onions, chopped
• 1 tsp sesame seeds
• 1 tsp sesame oil

Cook ModePrevent your screen from going dark

1. Heat a large wok over high heat; while wok is still cold, add chili oil, garlic and onion. When it starts sizzle, keep stirring and let it cook for 1 minutes or until onion and garlic is soften.
2. Add ground turkey, and break it down with a spatula. Cook 2 to 3 minutes or until they have nice golden edges and about 3/4 way cooked.
3. Add eggplant, oyster sauce, chicken stock, sugar and black pepper. Stir everything together, about 3 to 4 minutes or until eggplant is soften and turkey is fully cooked.
4. Turn off heat and stir in chili and green onions.
5. Transfer to a serving plate and garnish with sesame seeds and oil. Enjoy with warm cooked rice!