Castella Imports

Spicy Eggplant Stir Fry


1 Tbsp. Chili Bean Sauce
2 Tbsp. Castella Soy Sauce
1 Tbsp. Rice Wine Vinegar
½ Tsp. Sugar
¼ Cup Olio Casa Compound Pomace Oil
1 Lb. 2 Oz. Eggplant (cubed)
1 Onion (cut into wedges)
1 Large Fresh Red Chili (seeded, sliced diagonally)
2 Garlic Cloves (crushed)
½ Cup Fresh Coriander


  1. Place the chili bean sauce, soy sauce, rice wine vinegar and sugar in a small bowl, and whisk together well.
  2. Heat a wok or frying pan over high heat, add 1 tablespoon of oil and swirl to coat.  Add half the eggplant and cook, stirring, for 3-4 minutes, or until lightly browned all over.  Drain on crumpled paper towels.  Repeat with another tablespoon of oil and the remaining eggplant.
  3. Reheat the wok over a high heat and add the remaining oil and swirl to coat.  Add the onion, chili and garlic, and cook over medium heat for 2 minutes.  Return the eggplant to the wok, add the sauce and cook, covered, for 5 minutes.  Remove from the heat and stir in the coriander leaves. Serve with rice.

Serves 4

Chili Bean sauce is used in many Szechuan-style dishes.  If unavailable, replace with garlic, chili bean paste or sambal oelek, available from some supermarkets or Asian food stores.