Add the water spinach stems and stir fry for 1 minute. Stir in the garlic and cook and stir an additional 30 seconds. Our spicy eggplant stir fry is finished with reduced vegetable stock lentils and our beautiful enoki noodles while lighter and healthier than the dish it was inspired by this stir fry is lip smacking good. A simple stir fry is a really great way to eat eggplant. Fish out the eggplants from the pan and set aside.
This spicy eggplant stir fry is the perfect end of summer meal. Spicy plump eggplant and silky enoki noodles combine in a flavour packed lip tingling bowl. Add the eggplant and stir fry for 1 to 2 minutes until all of it is tender. Add the spinach leaves stir fry for about 30 seconds and add the. Transfer to a serving plate and garnish with sesame seeds and oil.
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Heat 2 tablespoons oil in a large cast iron skillet over high heat. Transfer to a large bowl. Add eggplant oyster sauce chicken stock sugar and black pepper. Add half of the eggplant and cook stirring occasionally until tender and browned in parts 4 to 5 minutes. Remove the eggplant with a slotted spoon and set aside.
Stir everything together about 3 to 4 minutes or until eggplant is soften and turkey is fully cooked. I know sometimes people walk right by eggplant at the market because they just aren t sure what to do with it. Remove the eggplant with a slotted spoon and set aside. Stir everything together about 3 to 4 minutes or until eggplant is soften and turkey is fully cooked. Heat 2 tablespoons oil in a large cast iron skillet over high heat.
Remove the eggplant with a slotted spoon and set aside. Heat 2 tablespoons of oil in a large skillet or wok over medium high heat until almost smoking. This spicy eggplant stir fry is the perfect end of summer meal. Heat oil in a pan fry the eggplants for about 8 10 minutes under medium high heat until the eggplants are soft and cooked through. Add the water spinach stems and stir fry for 1 minute.
