peanut oil and eggplant. Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil. Stir-fry 2-4 Tbsp coconut or sesame oil 1½ lbs eggplant, cubed or sliced ½ lb green beans, cut into bit sized pieces 2 bell peppers or 2-3 Sweet Heat Peppers, thinly sliced 3 Tbsp fresh or dried ground ginger 3 Tbsp soy sauce ½ cup chopped thai or sweet basil 2 green onions, thinly sliced Step 2 Directions Step 1 STIR FRY EGGPLANT With the heat on medium-high, add the garlic and ginger to the wok. Stir together water, soy sauce, brown sugar, miso and sesame oil in a small bowl until smooth; set aside. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds. Add the eggplant back into pan. Instructions In a nonstick pan over medium heat, heat 2 tablespoons of oil and stir-fry the eggplant until they are brown on all... Add more cooking oil and add the ginger, garlic, and red Thai chili for 1-2 minutes. Stir-fry the eggplant Immediately add half of the eggplant and cook, tossing and stirring constantly with the 2 wooden spoons or spatulas, until golden on all sides, about 6 minutes. Heat a large (12-inch) cast-iron skillet over high until smoking. Ingredients 2 tablespoons vegetable oil 4 Japanese eggplants, cut into 1-inch cubes 2 tablespoons vegetable oil 2 onions, thinly sliced 1 tablespoon minced garlic 2 tablespoons soy sauce 2 tablespoons water 1 ½ tablespoons oyster sauce 1 … Cook for about 30 seconds, until you can start smelling the garlic. Add the doubanjiang, and cook for … Transfer the stir-fried eggplant to a bowl, cover to keep hot, and repeat with the remaining 1 1⁄2 tsp.