Curtis Eggplant Stir Fry Recipes

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CURTIS EGGPLANT STIR FRY



Curtis Eggplant Stir Fry image

Provided by Food Network

Time 30m

Number Of Ingredients 9

2 tablespoons of sesame oil
1 tablespoon vegetable oil
4 Asian eggplants, sliced on bias 1/2-inch thick
2 red peppers, sliced thinly
1 1/2 cups snow peas
5 scallions, cut on bias in 1 1/2 inches long pieces
2 teaspoons dark brown sugar
1/4 cup soy sauce
cooked rice

Steps:

  • Heat a wok or large nonstick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. In a bowl, dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice.
  • TIP:
  • ROASTED EGGPLANT
  • Roast eggplant halved or whole in 400 oven for about 30 minutes until skin is dark brown and flesh is soft. Remove skin and add eggplant to food processor. Add one clove minced garlic, a squeeze of lemon, a teaspoon of cumin and salt to taste. Blend to combine and serve with chips

STIR-FRY EGGPLANT



Stir-Fry Eggplant image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 6

1/2 cup chopped green onions
2 large cloves garlic, minced
2 tablespoons vegetable oil
1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide
1/2 cup chicken broth
1 to 2 teaspoons soy sauce

Steps:

  • Sauté onions and garlic in hot oil for 2 minutes.
  • Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
  • Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams

P F CHANG'S STIR-FRIED SPICY EGGPLANT



P F Chang's Stir-Fried Spicy Eggplant image

This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).

Provided by Member 610488

Categories     Lunch/Snacks

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 lb eggplant, peeled cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
2 tablespoons vegetarian oyster sauce
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce (recommend Koon Chun brand)
1/2 teaspoon sesame oil

Steps:

  • Combine all Spicy Sauce ingredients and mix well.
  • In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
  • Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
  • Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

EGGPLANT STIR-FRY OVER RICE



Eggplant Stir-Fry Over Rice image

A simple, easy, and healthy mixture of eggplant, zucchini, onion, tomato, and mushrooms tossed together in a frying pan and served over rice.

Provided by Companion

Time 35m

Yield 4

Number Of Ingredients 10

2 cups water
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup chopped mushrooms
½ medium red onion, chopped
1 eggplant, diced
1 small zucchini, diced
½ teaspoon low-sodium soy sauce, or more to taste
1 large tomato, chopped
1 teaspoon chopped unsalted peanuts

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.
  • Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.
  • Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 46.7 g, Fat 4.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 36.4 mg, Sugar 4.7 g

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