SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER

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Spicy Stir-Fried Japanese Eggplant and Cucumber image

This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four as a side dish

Number Of Ingredients 12

2 long Japanese eggplants (about 1 1/2 pounds)
Salt
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives

Steps:

  • Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
  • Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
  • Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams

Dina Bae
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I would definitely recommend this recipe to others.


Rockya Aktar Riya
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This dish is a great way to get your kids to eat their vegetables.


Mr Shadi
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I'm not sure what I did wrong, but my dish turned out really bland.


Olamilekan Sodeeq
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This dish is perfect for a party or potluck. It's easy to make and always a hit.


Philip Dakura
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I loved how this dish tasted, but it was a bit too oily for me.


Sandesh Chy
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This dish was a little bit too salty for my taste.


Ojinnaka Destiny
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I'm not usually a fan of eggplant, but I really enjoyed this dish. The sauce was flavorful and the eggplant was cooked perfectly.


Jarrr Laka
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This dish is perfect for a quick and easy weeknight meal. It's also healthy and delicious.


Comedy tv
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I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.


Bella Parker
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This was a great way to use up some leftover eggplant and cucumber. I'll definitely be making it again.


Elaine
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I wasn't a big fan of the eggplant in this dish. I think I would have preferred it with just cucumber.


Shahed Rana
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This dish was a bit too spicy for me, but I still enjoyed it. I think I'll try it again with less chili peppers.


Johnnie Mae McCray
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I loved how customizable this recipe was. I added some extra vegetables, and I also used a different type of sauce. It turned out great!


Theresa Onwumah
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I was pleasantly surprised by how easy this dish was to make. It only took about 30 minutes from start to finish.


Ahmed Medhat
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I've made this dish several times now, and it's always a crowd-pleaser. The combination of eggplant, cucumber, and spicy sauce is irresistible.


Halke Boru
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This dish was a hit with my family! The eggplant and cucumber were cooked perfectly, and the sauce was flavorful and slightly spicy.