Fried Eggplant and Okra Stir-Fry

by | Jan 29, 2016 | Asian Cuisine

Fried Eggplant and Okra Stir-Fry with yellow squash and carrots.

The Best Eggplant and Okra Recipe

Nothing quite says gourmet the lazy way like an easy 30 minute stir-fry. I got a brand new wok as a Christmas present and I’ve been stir-frying everything I could get my hands ever since. A stir-fry like this one is perfect for any home chef whether you’re making dinner for the family or just cooking for yourself. They always make great left overs and they’re typically pretty simple. This fried eggplant and okra dish is so easy and unbelievably healthy that it’s perfect for any type of diet.

Fried Eggplant and Okra Stir-Fry

Fried Eggplant and Okra Stir-Fry with yellow squash and carrots.

 

Fried Eggplant and Okra Stir-Fry
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 lb. cheap beef/steak cut (optional)
  2. 1 small/medium eggplant
  3. 1 yellow squash
  4. 8 pieces okra
  5. 1 large carrot
  6. 1 green onion
  7. 1 cup cooked minute brown rice
  8. 5 tbsp apple cider vinegar
  9. 5 tbsp soy sauce
  10. 2 tbsp minced ginger
  11. 1 tbsp sriracha
  12. 1 tbsp honey
  13. 1 clove garlic (minced)
  14. 2 tbsp olive oil
  15. 3/4 tsp corn starch
  16. Salt and pepper to taste
Instructions
  1. Rub 1 tbsp of olive oil and salt/pepper to taste on your beef cut and cook it over medium heat until medium-rare.
  2. While the meat is cooking, cut up the eggplant, squash, carrot and okra. For the eggplant, cut off both ends, then cut it in half down the middle, then cut it in half again and again until it looks like the pieces shown in the picture. Cut the okra and carrot into rings then cut the squash into rings and then cut them in half again. See picture.
  3. Over medium heat, add cut vegetables to a wok or stir-fry pan with one tbsp of olive oil over medium heat.
  4. Measure out apple cider vinegar, soy, ginger, sriracha, honey, corn starch and minced garlic then add to a small sauce pan.
  5. Bring sauce to a boil then reduce heat and let simmer for 3-4 minutes.
  6. By now the meat should be cooked, remove from heat and cut into cubes.
  7. Add meat and sauce to the vegetables and mix together thoroughly for 2-3 minutes or until everything is combined.
  8. Top with green onion then serve immediately and enjoy!
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Frying Okra to Perfection

I recently visited Belize and there was a small town near the Guatemalan border called San Ignacio that had one of the best fresh produce markets I’ve ever been to. My sister convinced me to try the okra and it was eye opening to say the least. Okra sort of looks like a fuzzy jalepeno when it’s raw but when you cook it, it turns into a flavor packed little vegetable that compliments any stir-fry.

Quick and Easy Eggplant

Eggplant’s are one of the more interesting vegetables I’ve cooked with. They are oddly shaped which makes them a little more difficult to cut up and they don’t really have a distinct or powerful flavor on their own. They are however, packed with flavor and incredibly nutritious. It’s almost like a challenge figuring out ways to bring big flavors out of simple ingredients and eggplant’s are no different. I whipped up a quick teriyaki sauce to throw over this stir-fry and I’m sure it would be great with any number of other sauces.

I used a 3/4 lb. steak cut in my stir-fry because I can’t help adding steak when I can. But if you’re a vegan or you’re vegetarian you can leave the meat out and enjoy all the flavor packed vegetables. This stir-fry is gluten free and paleo so it’s perfect for every diet in your household.

Cheers!