This Stir Fry Eggplant in Oyster Sauce recipe is a simple yet incredibly flavorful Filipino-style dish that turns humble eggplants into a restaurant-worthy meal. With just a few pantry staples, you can create a tender, umami-packed veggie dish thatβs perfect as a side or even a main for meatless meals.
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Ready in 15 Minutes β Faster than takeout!
π Silky & Savory β Eggplant soaks up the rich oyster sauce.
πΆ Customizable Heat β Add chili for a spicy kick.
π° Budget-Friendly β Uses affordable, everyday ingredients.
π With steamed rice β The sauce is ulam perfection!
π Alongside grilled meats β Great as a side dish.
πΆ Extra chili oil β For spice lovers.
β¨ Use Japanese eggplants β Sweeter and less seedy.
π₯ High heat stir-fry β Keeps eggplant from getting soggy.
π§ Adjust saltiness β Filipinos love it salty, but tweak to your taste.
This Stir Fry Eggplant in Oyster Sauce recipe is proof that vegetables can be the star of the mealβquick, healthy, and packed with flavor. Whether you're a veggie lover or just looking for a new side dish, this recipe is a must-try!
Love Filipino veggie dishes? Try these next:
Enjoy, share, and kain na! πππ₯
For cooking video guide for this recipe, please check out this link at your convenient time: Eggplant Stir Fry Recipe Video.
Stir Fry Eggplant
A budget-friendly eggplant dish packed with vitamins, stir fry eggplant in oyster sauce. This is a fantastic option for a veggie main dish or side dish. The ideal cooking method is just too easy and simple. Firstly, cut the eggplant into pieces, stir fry and season with certain spices. To make the dish a little spicy, just add chili flakes or chili powder to your ingredient list. To make the dish very appetizing, just add some chopped parsley. I quickly prepared this recipe at home and served it to my family, and the result was that they loved the taste and aroma. Try our very simple stir-fried eggplant recipe. Note: This recipe is Filipino in style and a little salty because Filipinos love salty food, but you can adjust the saltiness to your desired taste.
Itβs preferable to eat it while itβs still hot, with a bowl of hot rice and a cold beverage. Happy Cooking! Share and Enjoy Eating!
Cut the eggplant lengthwise, then cut them into small cubes and put them in a mixing bowl.
Add salt and ground black pepper to taste and mix, then add all-purpose flour and mix again until well combined.
Peel, chop, and slice the spices.
In a pan, heat vegetable oil over low to medium heat. Saute the sliced onion until soft, then add the chopped garlic and saute until aromatic.
Add the eggplant and stir-fry until the color changes to a light brown.
Add 2 tablespoons of soy sauce and a tablespoon of oyster sauce. Stir and continue cooking over medium-low heat.
Add a tablespoon of cooking wine to taste and a tablespoon of chili flakes; stir.
Add the chopped parsley, if desired, and stir until combined and cooked through.
Taste it and adjust it as necessary. Turn off the heat and transfer it to a serving plate.
The dish goes well with warm, steaming rice. Serve warm and enjoy.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.