EGGPLANT STIR-FRY | Secret for a fast, simple, delicious eggplant dish

RECIPE - STIR-FRY EGGPLANTS WITH TERIYAKI SAUCE

Eggplants have a distinctive flavor and texture that are delightful for many people when they are properly cooked. Stir-frying is one one of the best ways to cook eggplants. In this video, I will share with you my secret in cooking the best eggplant dish in a wok. It is simple, fast, and delicious.

INGREDIENTS
Asian (Japanese) Eggplant (cut to bite size) - 2 cups
Minced garlic - 1 tbsp
Scallions (chopped) - 2 tbsp
Rice cooking wine
Oyster sauce
Hoisin sauce

PREPPING INSTRUCTIONS
Prep immediately after bringing home from the supermarket.
Store in a plastic container.
Shelf life up to 7 to 10 days.

STIR-FRYING

Spot Seasoning the Wok
I heat up my Cuisinart 14-in stainless steel wok for 1 min under the highest heat setting.
Add 1.5 tbsp of canola oil (or any oil with a high smoking point).
Heat up the oil until it starts to gently smoke (usually about 1 to 2 min).
Turn heat down to low to prevent the oil from smoking too much. 
This is the time when the wok is being seasoned.
Let the oil smoke for another 15 seconds.
The wok is seasoned and ready to be used.

Cooking Instructions
Add garlic to the wok.
Add eggplant to the wok.
Stir-fry.
Add more oil as needed.
Stir-fry and add more oil until the flesh of the eggplant turns translucent.
Add cooking wine.
Add oyster sauce and hoisin sauce.
Add water.
The dish is ready to serve.
The cook time is 5 minutes.