Chinese Eggplant Stir-Fry Recipe
One-pan Chinese eggplant stir-fry in a glossy, savory sauce, ready in just 20 minutes. Perfect as a quick, simple, and meatless weeknight dinner.
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.
Nutrition Facts
Chinese Eggplant Stir-Fry Recipe
Amount per Serving
Calories
271
% Daily Value*
Fat
17
g
26
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Sodium
2853
mg
124
%
Potassium
1095
mg
31
%
Carbohydrates
29
g
10
%
Fiber
14
g
58
%
Sugar
16
g
18
%
Protein
7
g
14
%
Vitamin A
105
IU
2
%
Vitamin C
11
mg
13
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.