Empty My Fridge
Spicy Eggplant Stir Fry
Ingredients
- Chili oil1 tbsp
- Garlic · chopped2 cloves
- Onion · diced¼
- Ground turkey4 oz
- Eggplant · sliced1
- Tbspoyster sauce2
- Chicken stock2 tbsp
- Sugar1 tsp
- Black pepper
- Chili pepper1
- Scallion · chopped2
- Sesame seed1 tsp
- Sesame oil1 tsp
Instructions
- Heat a large wok over high heat, add the chili oil, garlic and onion while the wok is still cold, then stir-fry for about 1 minute until the onion and garlic soften.
- Add the ground turkey and break it up with a spatula; cook 2-3 minutes until golden at the edges and about three-quarters cooked.
- Add the eggplant, oyster sauce, chicken stock, sugar and black pepper, and stir for 3-4 minutes until the eggplant is soft and the turkey is fully cooked.
- Turn off the heat and stir in the red chili and green onions.
- Move to a serving plate and garnish with sesame seeds and sesame oil, then serve with warm rice.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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