Chinese Eggplant Stir-fry

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.

🍳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