Chinese Eggplant, Flash Frying
- Chop Melissa’s eggplant into 1/2 inch dice pieces.
- Heat oil to 350 degrees F.
- Slowly add eggplant to oil and cook for 15 to 30 seconds.
- Drain excess oil from eggplant on paper towel.
- Ready to be stir-fried.
This process is known as flash frying. The purpose is to maintain the color of the Chinese eggplant and to par-cook the vegetables for stir fry.
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