Eggplant, Okra, and Fish Stir Fry

You’re going to love the deep savory flavor and the juxtaposition of textures in this light yet hearty Japanese recipe. The eggplant is so tender it almost melts in your mouth – and the okra retains a subtle crunch. And you better believe the fish that delivers a substantive, meaty element to the dish without being overpowering.

The Best Eggplant for This Stir Fry?

For this easy Asian stir fry, I recommend using Japanese eggplant or Chinese eggplant. They’re both much longer and skinnier than the deep-purple pregnant orbs commonly found in the produce section at the grocery store.To eat, just grab some noodles with your chopsticks, dip in the broth and slurp away!

Key Ingredients:

Choice of Fish Okra Eggplant Stir Fry Sauce Fish Marinade


Marinate fish, make stir fry sauce, and prepare eggplant. Drain and cook eggplant. Transfer to plate. Complete the stir fry by adding fish and okra to empty wok. Cook and serve immediately!




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