Flashed-fried eggplants with rice vinegar and soy sauce

Flashed-fried eggplants with rice vinegar and soy sauce

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 3
Author Connie Veneracion


  • 2 cups cooking oil
  • 3 tablespoons light soy sauce
  • 3 tablespoons rice vinegar (it’s mild and sweetish)
  • 1 to 2 tablespoons sugar
  • 1/2 teaspoon ginger grated
  • 3 large eggplants (preferably the Asian variety which are sweet with no trace of bitterness)
  • sesame seeds toasted


  • Start heating the cooking oil in a wok or frying pan. It’ll take time for it to reach smoking point so turn on the stove before doing everything else.
  • Stir together the soy sauce, rice vinegar, sugar and ginger until the sugar is dissolved. Set aside to infuse.
  • Cut the eggplants in halves lengthwise then cut each half into slices about half an inch wide. I like to this on the bias (that means I cut diagonally) but it’s just a personal preference as the shape of the eggplant pieces won’t affect the flavors and textures of the dish.
  • When the oil is starting to smoke, flash fry the eggplants. Again, refer to the post on flash frying. The frying time should last for no more than two minutes if the oil has reached the correct temperature.
  • Use a kitchen spider to scoop out the eggplants, tapping the spider on the side of the wok to let as much of the oil drip off.
  • Flashed-fried eggplants with rice vinegar and soy sauce
  • Place the cooked eggplants in a shallow bowl. Pour the prepared sauce over them. Sprinkle with toasted sesame seeds and serve at once.
  • Thanks, Sam, for taking the photos.