This easy Chinese eggplant stir-fry recipe comes together in just 20 minutes for a quick weeknight dinner. Toss it in a glossy, savory sauce, add your favorite vegetables and protein, and serve with jasmine rice.
🤔 How to cut eggplant for stir-fry?
Trim the stem, slice the eggplant lengthwise into halves or quarters, then cut into even 1–2 cm strips or cubes so it stir-fries quickly, cooks evenly, and absorbs sauce well.
- Wash the eggplant and pat it dry.
- Trim off the stem end.
- Slice lengthwise into halves or quarters.
- Cut into even strips or cubes (about 1–2 cm thick).
- Stir-fry immediately or soak briefly in salted water to prevent browning.
🍚 Ingredient tips & substitutes
- Eggplants Use long green or purple Asian eggplants.
- Water Used for soaking the eggplant to prevent browning and reduce bitterness.
- Salt Added to the soaking water to draw out excess moisture and improve texture.
- Sesame oil Adds a nutty aroma and depth of flavor.
- Oyster sauce Provides savory-sweet umami; vegetarian oyster sauce or mushroom stir-fry sauce can be used as a substitute.
- Light soy sauce Adds a salty flavor.
- Garlic Use fresh garlic for the best taste.
- Oil Use a neutral, high-smoke-point oil like vegetable or canola oil.
- Green onions Optional garnish that adds freshness and mild onion flavor; chives or scallions also work.
- Fresh chilies Optional for heat; adjust the amount to taste or substitute with chili flakes.
🍆 More eggplant recipes to try
This Asian eggplant stir-fry recipe is perfect as a meatless meal, a quick one-pan dinner, or a light main or side. Serve it with rice or noodles. Don’t forget to follow me on Facebook, Instagram, and Pinterest!
Chinese Eggplant Stir-Fry Recipe
Equipment
- Measuring spoons and cups
- Cutting board and knife
- Mixing bowl for soaking eggplant
- Wok or large skillet
- Spatula
Ingredients
- 2 eggplants
- 500 ml water
- ½ tbsp salt
- 2 tbsp oil
- 1 clove garlic minced
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 2 tbsp light soy sauce
- green onions finely chopped, optional garnish
- chilies finely chopped, optional garnish
Instructions
- Slice the Chinese eggplant into thick matchstick-sized strips, about 5–6 cm long and 1 cm wide.
- Add the eggplant to a bowl with water and salt. Let soak for 15 minutes to reduce bitterness and prevent browning.
- While the eggplant is soaking, mix sesame oil, oyster sauce, and light soy sauce in a small bowl. Set aside.
- Heat oil in a pan over medium heat. Add garlic and sauté until fragrant and golden.
- Drain the soaked eggplant and add it to the pan. Stir fry for 2–3 minutes until starting to soften.
- Pour in the prepared sauce, stir well to coat evenly, and cook until the eggplant is soft and tender to your liking.
- Turn off the heat. Garnish with chopped green onions and chilies, if using. Serve warm with steamed rice.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to stir fry eggplant
Step 1: Cut the eggplant. Slice the Chinese eggplant into thick matchstick-sized strips, around 5–6 cm long and about 1 cm wide.
Step 2: Soak in salt water. Add the eggplant to a bowl with water and tbsp salt. Let it soak for 15 minutes to remove bitterness and prevent browning.
Step 3: Prepare the stir-fry sauce. While the eggplant is soaking, mix sesame oil, oyster sauce, and light soy sauce in a small bowl. Set aside.
Step 4: Sauté garlic. Heat oil in a pan over medium heat. Add garlic and sauté until fragrant and lightly golden.
Step 5: Add eggplant. Drain the soaked eggplant and add it to the pan. Stir fry for 2–3 minutes until the eggplant starts to soften.
Step 6: Pour in the sauce. Add the prepared sauce to the pan. Stir well so all the pieces are coated evenly and cook until they’re soft to your liking.
Step 7: Finish and serve. Turn off the heat and sprinkle with chopped green onions and chilies, if using. Serve warm with steamed rice.
❓Frequently asked questions
How long to stir-fry eggplant? Stir-fry eggplant for 4–6 minutes over medium-high heat until it turns tender and slightly golden. Keep stirring so it cooks evenly and absorbs the sauce.
