I am a sucker for any kind of Asian style recipes (my favourite is Laksa ) so when I saw a recipe for sticky eggplant stirfry, I knew this was something I was destined to make. Whats your favourite Asian dish?
It only took about 20 minutes to make and was perfectly sweet with a kick of chili (optional, of course) and was the perfect early dinner for Jackson and I after a HUGE week of packing up boxes.
Jackson also got these amazing bowls for his birthday from his Mum, I couldn’t hide my eyes lighting up when I saw them (oops..). I have been obsessesed with this colour for a while now and have already ordered some artwork this colour for our new place.. but more on that when it comes.
Sticky Eggplant and Chinese Greens Stirfry serves 4 (we had leftovers for lunch)
We also felt like we needed a dose of greens (I swear they heal me?!) so this was loaded with Chinese Broccoli and green beans. You can add/remove whatever your heart desires in this recipe, I just reccomend roasting the eggplant with my sticky sauce (Recipe below – click continue reading).
Ingredients: 400gms hokkien noodles, 1 large eggplant diced, 1 bunch chinese broccoli, handful of green beans, 1 onions, 2cm grated ginger, 1 chili, some diced spring onion for garnishing, 2 tbsp hoisin suce, 2 tbsp kechup manis, 1 tbsp sesame oil (for frying onion) and 2 tbsp a dark soy sauce/stirfry sauce of your choice. I used a vegetarian version of oyster sauce.
Directions:
- Dice your eggplant and coat in some sesame oil, the hoisin sauce and kechup manis. Bake in the oven at 200 deg for 10-13 minutes.
- In a fry pan over medium heat, fry the onion for 2-3 minutes in the sesame oil untill fragrant. Add your ginger, chinese broccoli and beans and cool untill tender.
- In a separate pot, cover the hokkien noodles with boiling water, cover and let sit for 3-4 minutes.
- Once noodles have cooked, vegetables are tender and eggplant is cooked combine over heat, add the vegetarian stirfry sauce/oyster sauce and mix until combined.
- Serve in bowls and garnish with chilli and spring onion (I put sesame seeds ontop top!) Enjoy
Stir frys are so cutomizable and a great way to load up your meal with veggies. It is a cheaper option for dinner, especially if vermicelli or ramen noodles are used (Ramen is next on my to do list – Jacko has been bugging me to make Ramen for weeks)
What do you love to add to your stir fry’s?
Bec x
I just found this recipe last week and tried it out. Delicious!!!! I can see this becoming a staple, thank you for sharing it! 🙂
Thanks Liz! I love them too, the other night I had sweet and sour eggplant (cause I’m veggo) and it was amazing!
Yum! I love Asian inspired eggplant dishes, and this looks deeelish!
I will have to try it! x
Oohhh yum. I love ‘sticky’ eggplant dishes (Seamstress do an incredible one!) and this looks simple enough for me to manage!
Those bowls are really beautiful but I think the noodles you’ve made really set them off, such a pretty meal!
Thanks again for joining the link up!
The eggplant looks so good, I thought you fried it. It’s baked, instead! So this is perfect for me and I’m going to try it. I already have all the ingredients except the hoisin sauce 🙂
This looks so amazing! SERIOUSLY! It’s on my “to try” list 🙂
What a wonderful idea! This is very filling and I like the use of eggplant with a stir fry.
Oh my good gracious yummmmmm!
Yes, So true! Thanks for commenting 🙂
Sushi – YES, pad thai – YES and Green curry ALWAYS – Infact I am going to make a green curry soon, it’s been forever!
this looks SO good. i love asian dishes. i’m really bad at making them, but i always like to try anyway. my favorite is sushi, pad thai, and thai green curry.
Yum! I love pretty much all kinds of Asian food too. Something about it is delicious while healthy/not so heavy I feel sick after.
I remember! I made a fried rice because it was your favourite but the pictures looked SO BAD – Mush! I didnt ever post x
My favorite Asian dish has to be shrimp fried rice! 🙂 I always love reading your blog! Thank you for sharing 🙂