Kung Pao Eggplant

  • Level:Easy
  • Total: 45 min
  • Active: 45 min

  • Yield:4 servings
  • Nutrition Info



1 large eggplant, cut into 1-inch cubes

1 tablespoon cornstarch

1 tablespoon mirin (rice wine)

1 tablespoon soy sauce


2 tablespoons soy sauce

2 tablespoons black Chinese vinegar, or 1 tablespoon balsamic vinegar plus 1 tablespoon rice vinegar

1 1/2 tablespoons coconut sugar

1 teaspoon cornstarch

1 teaspoon grated fresh ginger

1 clove garlic, minced


2 tablespoons coconut oil

6 dried red chiles, cut in half

1 large red bell pepper, chopped

1/3 cup dry-roasted peanuts

2 scallions, thinly sliced, plus more for garnish

4 cups cooked brown rice

Chopped scallions, for garnish


  1. For the marinade: Put the eggplant in a large mixing bowl, then add the cornstarch, mirin and soy sauce and toss together until fully coated. Set aside.
  2. For the sauce: Add the soy sauce, vinegar, sugar, cornstarch, ginger and garlic to a small mixing bowl, then whisk to combine.
  3. For the stir-fry: In a wok or large skillet, melt 1 tablespoon coconut oil over high heat. Add the eggplant with its marinade and cook until lightly golden brown and tender, about 8 minutes, deglazing the pan if bits of food get stuck on by adding 1/4 cup water, wine or broth and stirring the bits up with a wooden spoon. Transfer the cooked eggplant back to the large mixing bowl and set aside.
  4. Turn heat down to medium-high. Add the remaining tablespoon coconut oil to the pan; add the dried chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add the bell pepper and cook until just tender, 5 to 7 minutes. Add the cooked eggplant, peanuts, scallions and sauce and toss to coat. Cook until the sauce is thickened, 1 minute.
  5. Serve immediately with brown rice and scallions, for garnish.

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