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Stir Fried Japanese Eggplant

Created by JostLori on May 1, 2025

2 tablespoons vegetable oil
1 jalapeno pepper, minced
4 garlic cloves, minced
3 tablespoons ginger, minced
3 green onions, large, thinly sliced (divided use - separate white from green parts)

Step 1: Heat the oil in a large skillet over medium heat.
Step 2: Add the jalapenos, garlic, ginger. Add the white parts of the onion. Stir until fragrant, about 2 minutes.
Step 3: Add the eggplant and cook for 5 minutes, tossing frequently, until the eggplant has softened. Depending on the eggplant, you may have to add a little bit more oil so that the veggies don't char.
Step 4: While the eggplant cooks, in a small bowl combine the rice wine vinegar, soy sauce, cornstarch, and sugar.
Step 5: When the eggplant has softened, add the sauce mixture. Stir to coat. Reduce heat to medium low. Add a bit of water, a little at a time, if it gets too thick. I normally add about 1/4 cup. Cook until sauce is thickened and the eggplant is very soft but not falling apart.
Step 6: Remove from heat and serve immediately. Garnish with the green part of the onions.