Eggplant and Zucchini Stir-Fry
A colorful, flavorful stir-fry that comes together in minutes. The combination of tender eggplant and crisp-tender zucchini creates a perfect balance of textures, while the Asian-inspired sauce brings everything together beautifully.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 3 medium zucchini cut into half-moons
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce use vegetarian oyster sauce for vegan option
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 15 minutes. This draws out excess moisture and any bitterness. Pat dry with paper towels.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add eggplant and cook for 5-6 minutes, stirring occasionally, until it starts to soften.
- Add zucchini to the pan and cook for another 3-4 minutes. You want the zucchini to remain slightly crisp.
- Add minced garlic and grated ginger, stirring quickly to prevent burning.
- Pour in soy sauce and oyster sauce, then add red pepper flakes. Stir to coat all vegetables evenly.
- Cook for an additional 2-3 minutes until vegetables are tender but not mushy.
- Remove from heat, drizzle with sesame oil, and garnish with chopped green onions.