Asian cuisine
Easy

Eggplant Stir Fry with Homemade Rice-A-Roni

Eggplant Stir Fry with Homemade Rice-A-Roni
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Eggplant is one of the best vegetables to make a delicious dish. Chef Bao’s eggplant and beef stir fry recipe is uniquely paired with a side of Rice-A-Roni.

Recipe
PRE TIME: 45 min
COOKING TIME: 0
TOTAL TIME: 45 min
2 SERVING
Ingredients:
  • 9.5 oz Eggplant [EGGPLANT Stir-Fry]
  • 4.8 oz Beef [EGGPLANT Stir-Fry]
  • 1 tbsp Garlic [EGGPLANT Stir-Fry]
  • 1 tbsp Ginger [EGGPLANT Stir-Fry]
  • 4 tsp Sugar [EGGPLANT Stir-Fry]
  • 2 tbsp Chili Sauce [EGGPLANT Stir-Fry]
  • 2 tbsp Balsamic Vinegar [EGGPLANT Stir-Fry]
  • 1 tbsp Soy Sauce [EGGPLANT Stir-Fry]
  • 0.5 tbsp White Pepper [EGGPLANT Stir-Fry]
  • 2 tbsp Salt [EGGPLANT Stir-Fry]
  • 1 tbsp Chopped Parsley (Optional)
  • 2 count Green Onions
  • 1 cup Basmati Rice [Rice-a-Roni]
Directions:
Step 1
Step 1
1
Peel eggplant and cut into chunks. Place eggplant into a bowl and marinate with 2 tablespoons of salt for 10 minutes.
Step 2
Step 2
2
Mince the ginger and green onions and slice the garlic. Dice the beef and set aside.
Step 3
Step 3
3
Place marinated eggplant on a paper towel and remove excess liquid. Heat olive oil in a pan on medium-high heat. Fry eggplant until golden brown and remove. Add 2 tablespoons of olive oil and sauté the beef, then add in chili sauce, ginger, garlic and green onions. Stir to combine and return eggplant to the pan. In a small bowl, mix together sugar, balsamic vinegar, and soy sauce, and pour mixture over the eggplant. Season with salt and white pepper, sauté for another 3 minutes, then transfer to a plate.
Step 4
Step 4
4
Melt butter in a pan over medium-high heat and fry broken spaghetti until golden brown. Add in white rice, the cinnamon stick, and bay leaves, and stir to combine. Pour in water, bring to a simmer and cover the pan. Cook on low heat for 20-25 minutes, until all of the liquid is absorbed, then fluff the rice with a fork. Place Rice-A-Roni and eggplant stir-fry on a plate, top with chopped parsley, and serve.
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