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Spicy Mochi Eggplant Stir-Fry with Coconut Turmeric Sauce

Authors
  • avatar
    Name
    ChefPandas
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🍽️ Recipe Overview

  • Cuisine : Asian
  • Dietary : High-Protein, Low-Carb
  • Time : Slow
  • Difficulty : Easy
  • Serves : 1

👨‍🍳 Chef's Notes

Enhance the flavor by allowing the mochi to crisp up slightly in the stir-fry. Adjust the spice level by increasing or decreasing the amount of jalapeños used. For a nutty crunch, sprinkle some toasted sesame seeds on top before serving.

⭐ Why This Recipe Works

The chewy texture of mochi complements the softness of eggplant, creating a harmonious mouthfeel. The coconut turmeric sauce adds a creamy richness with a hint of warmth from the turmeric, elevating the overall taste profile.

🧾 Ingredients

  • 100g Mochi (3.5 oz)
  • 1 small Eggplant, cubed
  • 2 Jalapeños, sliced
  • 1 tbsp Coconut Oil
  • 1/2 cup Coconut Milk (120ml)
  • 1 tsp Turmeric
  • Salt and Pepper to taste
  • Fresh Cilantro for garnish

🔪 Preparation

  1. Cook the mochi according to package instructions, then cut into bite-sized pieces.
  2. In a small bowl, mix coconut milk with turmeric, salt, and pepper.
  3. Cube the eggplant and slice the jalapeños.

🥘 Cooking Instructions

  1. Heat coconut oil in a pan over medium heat.
  2. Add the eggplant and jalapeños, sauté until slightly softened.
  3. Add the mochi to the pan and cook until lightly browned.
  4. Pour the coconut turmeric sauce over the mixture and stir well.
  5. Cook for another 2-3 minutes until the flavors meld.
  6. Garnish with fresh cilantro before serving.

⏱️ Timing Breakdown

  • Preparation: 10 minutes
  • Cooking: 20 minutes

📊 Nutrition Facts

  • Calories: 711
  • Protein: 14g
  • Fat: 38g
  • Carbohydrates: 72g
  • Fiber: 12g

🔄 Variations & Substitutions

  • Vegan : Use plant-based mochi and swap coconut milk with almond milk.
  • Gluten-Free : Ensure the mochi is gluten-free certified.
  • Protein Boost : Add grilled tofu or edamame for extra protein.

💡 Pro Tips

  • For crispier mochi, pan-fry it separately before adding to the stir-fry.
  • Adjust the turmeric amount based on your preference for color and flavor intensity.
  • Don't overcook the eggplant to maintain its tender texture.

🌡️ Storage Instructions

Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on the stovetop, adding a splash of coconut milk to retain moisture.