Eggplant Stir-Fry with Medella Coconut Cooking Oil

Eggplant Stir-Fry with Medella Coconut Cooking Oil

Chinese New Year is just around the corner, and though it may be a little different this year, that doesn't mean the meals have to be any less memorable. Here's one of our family favourites for dinner round the table featuring some of Medella's superstars!


For the sauce -

For everything else -

  • 2-3 eggplants
  • 2 spring onions, sliced to 1 inch lengths
  • 3 tbsp Medella Coconut Cooking Oil
  • 30g ground meat (pork, chicken or beef are all viable options)
  • 2 slices of ginger, cut into matchsticks
  • 10 dried chilies
  • 4 cloves of garlic, minced
  • 1 tbsp shoaxing wine (optional)

What you'll need to do:

  1. Wash eggplants, trim both ends off, and slice into equal pieces.
  2. Slice spring onions and separate green and white parts.
  3. Over very high heat, heat up the wok with 1 tbsp Medella Coconut Cooking Oil. Add half the eggplants and sear until browned. Be sure not to overcrowd the wok. You'll want to achieve nice charring while cooking the eggplants til soft. Remove from wok.
  4. Repeat step 3 with second batch of eggplants. Set all aside while you prepare the sauce.
  5. Mix all the sauce ingredients together in a bowl. Heat the wok to medium high, add 1 tbsp of Medella Coconut Cooking Oil along with ground meat of choice. Brown the meat before adding the ginger to caramelise.
  6. Stir in dried chilies and minced garlic and fry til aromatic.
  7. Turn the heat back up and add in the eggplants along with the sauce mix, while parts of the spring onions and the shoaxing wine.
  8. Fry everything together for a couple of minutes until mixed well.
  9. Toss in the green parts of the spring onions and cook for a while longer.
  10. Serve with rice.

So quick, so easy. Try it yourself and let us know how it turned out!

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