Chinese Eggplant Stir-fry (with garlic sauce)

A plate of eggplant served with chopsticks with rice and green onion beside.

5 from 1 vote

Chinese Eggplant Stir-fry (with garlic sauce)

This Chinese eggplant stir-fry features silky, pan-fried eggplant coated in a rich, umami garlic sauce. A simple vegetable side dish that is simple to prepare, delicious, and ready in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 117kcal

Author: Meesha

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

*Eggplant - Japanese or Chinese eggplants (slender and narrow in shape) are preferable as they have a more delicate taste. If using regular eggplants, peel them beforehand, and they will also need to be cooked longer.

Helpful tips

Cook eggplant in small batches – Overcrowding the pan can cause it to steam instead of fry, yielding soggy rather than crispy eggplant.
Salting eggplant – It helps draw out moisture, yielding crispier eggplant. You can skip this step if short on time.
Adjust the heat – If you notice eggplants are browning too quickly, reduce the heat. I usually fry my eggplant on medium to medium-low heat.
Add some spice – You can give the garlic sauce eggplant some kick by adding chopped chilies or chili flakes.

Storing leftovers - Leftovers can be refrigerated for 2-3 days in an airtight container.

Nutrition