This Chinese eggplant stir-fry features juicy pan-fried eggplant cooked in a flavorful and rich sauce. A simple meatless side dish that is easy to prepare and ready in 30 minutes. Even veggie haters will love this dish!
The Chinese takeout version of eggplant stir-fry can sometimes be soggy and overly greasy, so I prefer making my own at home! Instead of deep-frying the eggplants, we will be pan-frying them, yielding melt-in-your-mouth eggplants with crispy edges. This variation is also healthier and contains less oil!
I love serving mine with tofu in oyster sauce, ABC soup, and a bowl of freshly cooked Jasmine rice for a comforting yet wholesome meal.
💚Why you will love this recipe
- Bold in flavors, vibrant, and irresistibly delicious
- Lower in calories and only contains a fraction of the oil when compared to the restaurant version
- Easy to make and only calls for simple ingredients
- Kid-friendly and can be enjoyed by vegans and vegetarians
🍆Best eggplant to use in stir-fries
Chinese and Japanese eggplant works best in this eggplant stir-fry. They have a more delicate flavor and are less bitter than regular eggplant. They also have a creamy, tender mouthfeel when cooked. As the skins of Chinese and Japanese eggplants are quite thin, there is no need to peel them beforehand.
Chinese and Japanese eggplants are slender and longer in shape. You can find them in some bigger groceries. They can also be found in your local Asian markets or farmer’s markets.
Globe eggplant, or regular eggplant, can also be used. However, you might need to peel them. Their peels are much thicker, yielding a chewier texture when cooked. You will also need to slightly increase the cooking time if using globe eggplant.
🧄What you will need
📃Ingredients notes and substitutions
- Eggplant - Japanese or Chinese eggplants work best in this recipe. They have a milder flavor and a subtle sweet taste. Regular eggplant will work, but you might need to peel and cook them longer.
- Cornstarch - An essential ingredient to make eggplants crispy. It can be substituted with tapioca or potato starch.
- Soy sauce - Can be substituted with tamari or shoyu. Use a gluten-free one if needed.
- Dark soy sauce - Gives the dish a lovely dark brown hue and more depth in flavor. You can substitute it with more soy sauce.
- Shaoxing wine - A Chinese cooking wine. It can be substituted with dry sherry and mirin in a pinch.
🔪How to make
Add sliced eggplants and salt into a bowl. Toss until the salt is well incorporated, and allow it to sit for 10-15 minutes. When the time is up, rinse the eggplants in water, drain them, and pat them dry with a paper towel or dishcloth.
While the eggplants are salting, combine all ingredients needed for the sauce. Mix well and set aside.
Add cornstarch to the eggplant, and toss until the eggplants are well coated.
Heat a tablespoon of oil in a non-stick wok or pan, and pan-fry eggplants in batches. Cook for 2-3 minutes on each side until most sides are golden brown. Eggplants should also be fork tender. Set aside for later use.
Heat another ½ tablespoon of oil in the wok. Stir in ginger and garlic, and fry until fragrant.
Add cooked eggplants along with stir-fry sauce to the wok, and toss well. Fry until everything is hot. Your Chinese eggplant stir-fry is ready to be served!
🍳Other ways to cook eggplant
Other than pan-frying eggplant, you can also bake or steam them.
To bake - Preheat oven to 240C/460F. Add a tablespoon of oil and 2 tablespoons of cornstarch to the salted eggplants and toss to coat. Arrange them on a baking sheet lined with parchment paper or a silicon mat. Bake for 15-20 minutes or until soft and golden brown.
Cooking in the air fryer - Add a tablespoon of oil and 2 tablespoons of cornstarch to the salted eggplant and toss to coat. Arrange it in the air fryer container, and cook for 12-15 minutes at 200C/400F. You might need to cook in batches, especially if you have a smaller air-fryer.
To steam - Skip the cornstarch and arrange eggplant on a steamer. Steam for 10-15 minutes or until they are fork tender.
✅Helpful tips
- Cook eggplants in batches - Avoid overcrowding the pan, and cook eggplants in as many batches as needed. This is to ensure that they are cooked evenly and crisp up nicely.
- Using a large wok or pan - I highly recommend using a non-stick wok, like this Calphalon wok. Much less oil will be needed, and you can cook eggplants in just 2-3 batches.
- Make it spicy - To give this eggplant stir-fry some heat, add some chili flakes or a few teaspoons of chili oil/sambal oelek.
- Storing leftovers - Leftovers can be refrigerated for 2-3 days in an airtight container. You can reheat eggplant in the microwave or on the stove.
🍚Serving suggestions
Here are some delicious dishes to serve with your Chinese eggplant stir-fry:
Rice - You could do a simple steamed Jasmine rice, but I love pairing this dish with my tofu fried rice. Use cauliflower or broccoli rice for a lower-carb option.
Noodles - Stir-fried noodles like my oyster sauce noodles and fried rice vermicelli goes exceptionally well with this eggplant dish.
Chinese mains - Serve your eggplant stir-fry with a high protein main like tofu chop suey or soy sauce tofu to make a more filling meal.
Soups and sides - Some of my favorites include this Chinese cucumber salad and soups like napa cabbage soup and Chinese tofu soup.
❔Commonly asked questions
Regular globe eggplants can be used as a substitute for Chinese eggplants, but due to their tougher skin, it is recommended to peel them before use. Additionally, the cooking time may need to be slightly increased.
Depending on where you live, Chinese eggplants can sometimes be found in your local grocery. Or, you can check out your local Asian market or farmer’s market.
Salting eggplants is a common technique used to draw out excess moisture from the eggplants. By doing that, eggplants absorb less oil during frying and reduce sogginess. Salting also helps soften eggplants and improve their texture.
Salting is especially important when using regular globe eggplants, as it helps remove some bitterness.
Hence, if you have some time on hand, it is highly recommended that you salt eggplant before use.
🍽️More Asian side dishes
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📖 Recipe
Chinese Eggplant Stir-fry
Ingredients
- 1 lb Chinese eggplant or Japanese*(450g)
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoon minced ginger
For stir-fry sauce
- 1 tablespoon soy sauce or tamari/shoyu
- 1 teaspoon dark soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sugar
Instructions
Salting eggplant
- Add sliced eggplants and salt into a bowl. Toss until the salt is well incorporated, and allow it to sit for 10-15 minutes.
- When the time is up, rinse the eggplants in water, drain them, and pat them dry with a paper towel or dishcloth.
- Add cornstarch to the eggplant, and toss until the eggplants are well coated. Your eggplants are ready to be pan-fried.
Cooking eggplant
- Heat a tablespoon of oil in a non-stick wok or large pan. Arrange eggplant in one layer. Depending on the size of the wok, you might need to cook them in batches.
- Cook for 2-3 minutes on each side, or until most sides are golden brown. Eggplants should also be fork tender.
- Repeat for the remaining eggplants and set aside for later use.
Making stir-fry sauce
- While the eggplants are salting, combine all ingredients needed for the sauce. Mix well and set aside.
Stir-frying eggplant
- Heat up another ½ tablespoon of oil in the wok. Stir in ginger and garlic, and fry until fragrant.
- Add cooked eggplants along with stir-fry sauce to the wok, and toss well. Fry until everything is hot. Your Chinese eggplant stir-fry is ready to be served!
Notes
- Cook eggplants in batches - Avoid overcrowding the pan, and cook eggplants in as many batches as needed. This is to ensure that they are cooked evenly and crisp up nicely.
- Using a large wok or pan - I highly recommend using a non-stick wok, like this Calphalon wok. Much less oil will be needed, and you can cook eggplants in just 2-3 batches.
- Make it spicy - To give this eggplant stir-fry some heat, add some chili flakes or a few teaspoons of chili oil/sambal oelek.
- Storing leftovers - Leftovers can be refrigerated for 2-3 days in an airtight container. You can reheat eggplant in the microwave or on the stove.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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