Ping Tung Eggplant Stir-Fry

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  • 4 Ping Tung eggplants, sliced into thin rounds
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 bell peppers, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • Green onions and sesame seeds for garnish


  1. Preparation: Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Stir-Frying: Add the sliced onion and bell peppers, and stir-fry for 2-3 minutes until they start to soften. Add the minced garlic and ginger, and cook for another minute.
  3. Adding Eggplant: Add the Ping Tung eggplant slices and stir-fry for 5-7 minutes until they are tender.
  4. Sauce: In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables and stir well.
  5. Thickening: Add the cornstarch mixture to the skillet, stirring continuously until the sauce thickens.
  6. Serving: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.

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