Beijing Style Spicy Eggplant Stir-Fry (辣子茄子炒)

辣子茄子炒 (Beijing Style Spicy Eggplant Stir-Fry) is a classic dish in Beijing cuisine, known for its spicy and savory flavors. This dish is perfect for anyone who loves eggplant and enjoys a bit of heat in their meals.

Vegetarian Vegan Main Course Beijing Spicy Eggplant Stir Fry Beijing Cuisine
Beijing Style Spicy Eggplant Stir-Fry (辣子茄子炒)

Ingredients

  • 2 large eggplants, cut into cubes
  • 3 tbsp vegetable oil
  • 5-6 dried red chilies
  • 3 cloves garlic, minced
  • 1-inch piece ginger, julienned
  • 2 green onions, chopped
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a wok or large skillet over high heat.
  2. Add the dried red chilies and stir-fry for 30 seconds until fragrant.
  3. Add the minced garlic, julienned ginger, and chopped green onions. Stir-fry for another 30 seconds.
  4. Add the cubed eggplant to the wok and stir-fry for 2-3 minutes until the eggplant is slightly softened.
  5. Stir in the soy sauce, rice vinegar, sugar, and salt. Cook for another 2-3 minutes until the eggplant is fully cooked.
  6. Transfer to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
20g
Protein
5g
Fat
10g

Supplies

Wok or large skillet Cutting board Knife Measuring spoons Serving dish

Tools

Stovetop

Serving suggestions

Serve the 辣子茄子炒 with steamed white rice for a complete meal.

Tips & tricks

For a milder version, remove the seeds from the dried red chilies before adding them to the stir-fry.

Cost

$8