Cooking With Hot Crispy Oil
@hotcrispyoil is one of my new favorite kitchen condiments! Crispy Garlic, Shallots, and Hot Chili Peppers in oil pack a tasty punch into whatever you’re cooking up! I added mine to Japanese Eggplant and Bok Choy sautéed with Soy Sauce, Rice Vinegar, and Toasted Sesame Oil and it added SO much flavor. Bonus- it smells absolutely amazing when it hits the pan!
Order yours here!
Hot Crispy Oil Eggplant Sauté
1 tbsp Olive Oil
1 Eggplant, Chopped
1 Head of Bok Choy, Chopped
1 tbsp Low Sodium Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Toasted Sesame Oil
2 tbsp Toasted Sesame Oil, Divided, plus more for drizzling.
Cilantro, chopped (optional)
Green Onions, chopped (optional)
Heat a large skillet over medium-high heat. Add olive oil.
Once olive oil is hot, add eggplant and bok choy. Let soften for 3 minutes.
Add soy sauce, rice vinegar, toasted sesame oil, and 1 tbsp of the Hot Crispy Oil. Stir to combine.
Season with salt and pepper to taste- I did 1/2 tsp of salt because the soy sauce is already pretty salty, and 1/4 tsp fresh ground pepper.
Let cook until vegetables are softened.
Turn off heat, drizzle with 1 tbsp more of Hot Crispy Oil. Top with chopped cilantro, green onions, and sriracha.