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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.

  • Salt

  • Pepper

  • Cilantro, chopped (optional)

  • Green Onions, chopped (optional)

  • Sriracha (optional)


  1. Heat a large skillet over medium-high heat. Add olive oil.

  2. Once olive oil is hot, add eggplant and bok choy. Let soften for 3 minutes.

  3. Add soy sauce, rice vinegar, toasted sesame oil, and 1 tbsp of the Hot Crispy Oil. Stir to combine.

  4. 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.

  5. Let cook until vegetables are softened.

  6. Turn off heat, drizzle with 1 tbsp more of Hot Crispy Oil. Top with chopped cilantro, green onions, and sriracha.

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