Chinese Eggplant and Green Pepper Shredded Stir Fry

(Last Updated on February 3, 2024 by Amiee)

After the Beginning of autumn solar term, I can feel the breath of autumn that’s the season I love  so much. The air is no longer sultry but cool. It is also very happy to perceive the passage of time from the change of seasons. Today’s Chinese shredded eggplant and green pepper stir fry is a quick and easy dish for people who don’t have more time to spend on cooking.

Shredded eggplant is easy to be cooked through. What I want to highlight is the crispy green pepper shreds added, which increases the spiciness and refreshing taste. Vegetarians will also like it which is the rice consumer.

How to prepare

The main job of making this dish is shredding, shredding eggplant, and shredding pepper.

Perhaps for those who are not good at knife skill, cutting eggplants and peppers into shreds is a relatively difficult task. But I believe that as long as you like Chinese food and cooke dishes often, your ability to cut vegetables into shreds quickly will become stronger.

Seasonings

Only salt and light soy sauce are the seasonings added in this dish. I used to add some light soy sauce when I was stir frying, in order to increase the color. If you don’t add soy sauce, it’s fine, because green peppers are If you don’t add soy sauce, it’s fine, because green peppers are emerald green.

The green scallions and garlic

I mentioned that garlic is an indispensable match for eggplant dishes. Without garlic, eggplant dishes have no soul. And garlic is best added at the end of stir-frying

Regarding chopped green onions, many people know that when the Chinese stir-fry, the first thing to add the green scallions after the oil is hot. The Chinese call it “爆锅”, which gives the oil the fragrance of green scallions. Then add green vegetables, continue cooking.

Chinese Shredded Eggplant and Green Pepper Stir Fry

Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Chinese

Equipment

  • Wok for stir-frying

Ingredients
  

  • One eggplant about 200 gram, shredded
  • 2 green pepper about 100 gram, shredded
  • 3 cloves garlic, chopped
  • 15 gram green scallions, chopped
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon salt
  • 3 tablespoon oil

Instructions
 

  • Add oil to a wok. heat over high heat when the oil just beginning to smoke
  • Add chopped scallion, stir-frying for secondes, then add shredded eggplant
  • Keep stir-frying until the eggplant shreds are wilted, then add green pepper shreds, choped garlic, salt, stir-frying for half minute, turn off the fire.
  • Serve with rice.
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