This delicious Chinese eggplant recipe is a perfect blend flavors, with tender eggplant tossed in a delicious soy garlic sauce. We love making it for a quick weeknight dinner or even as a side dish.
If you love this recipe, be sure to try these other popular Asian recipes we have too. This easy beef and broccoli stir fry, this California roll in a bowl or these drunken noodles are all wonderful and easy recipes.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Asian Eggplant Stir Fry in a Garlic Sauce
When I need something quick for dinner, I tend to go for Chinese food. Simply stir-frying veggies and meats and making homemade sauces using soy sauce, oyster sauce, hoisin sauce as a base are so flavorful.
Serve this eggplant dish over steamed rice to soak up all the delicious garlic sauce. I have even served it with quinoa and rice noodles.
Ingredients You’ll Need
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll all the way down for the full recipe card with amounts.
- Eggplant: Choose any variety you’d like. Japanese eggplant or Asian eggplant have smaller seeds and are perfect for this dish. But you can use regular American eggplant if that’s all you can find.
- Salt: You will soak the eggplant in salted water to help draw out some to the moisture.
- Cornstarch: To coat the eggplant and give it a slight crispiness.
- Pepper:
- Sesame oil: For sautéing the eggplant. I love the nutty flavor. Feel free to use olive oil or other favorite vegetable oil.
- Garlic: Fresh minced garlic is best in my opinion but you can use jarred minced garlic or a teaspoon of garlic powder if that’s all you have.
- Ginger: Use fresh ginger or ginger paste found in most produce departments.
For the Soy Garlic Sauce
- Cornstarch: to thicken the sauce.
- Soy sauce: Use dark soy sauce or light soy sauce. You can also use Tamari or coconut aminos for a gluten free options.
- Water:
- Brown sugar: Adds a touch of sweetness.
Variations
- Top with fresh chopped green onions or fresh cilantro.
- Add in other veggies like thinly sliced red bell pepper, broccoli florets, snow peas, or zucchini.
- Add in a protein like cooked and cubed tofu or chicken or sauté some shrimp in a separate skillet for about 2-3 minutes over medium high heat until cooked completely.
- Add in red pepper flakes or a dash of Sriracha for a spicy kick.
How to Make This Chinese Eggplant
Step 1: Cut the eggplant into 2-inch cubes and place them in a bowl. Sprinkle with salt, cover with water, and let it sit for 15 minutes.
Step 2: Pour into a colander to drain the water and pat dry with paper towels to remove excess water.
Step 3: Then place in a dry bowl and sprinkle with black pepper and cornstarch, then toss until the eggplant is evenly coated.
Cook the Eggplant
Step 4: Add the sesame oil to a non-stick skillet or wok and heat over medium-high heat.
Step 5: Add the eggplant, ginger, and garlic, and cook for about 6-7 minutes until the eggplant has softened.
Make the Garlic Sauce
Step 6: Combine the sauce ingredients in a small bowl and stir to combine well.
Pour the sauce mixture into the skillet, stir, and cook for 2-3 additional minutes over medium heat until the sauce thickens.
Step 9: Remove from heat and serve over rice. Garish with sesame seeds and sliced scallions.
Tips
- Feel free to double the sauce or the whole recipe in general.
- Soak the eggplant for up to 30 minutes.
How to Store Leftovers
Refrigerate: Store in the refrigerator in an airtight container for up to 5 days.
Freeze: Allow to cool completely and freeze in an airtight container for 1 month.
Reheat: Reheat in the microwave on a microwave safe plate until heated through or on the stovetop in a skillet over medium heat.
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!
Easy Chinese Eggplant
Ingredients
- 1 pound eggplant
- 1 teaspoon sea salt
- 2 tablespoons cornstarch
- 1 teaspoon black pepper
- 2 tablespoons sesame oil or olive or vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
For the Garlic Soy sauce
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 cloves garlic minced
Instructions
- Cut eggplant into 2 inch cubes and place in in a bowl.1 pound eggplant
- Sprinkle with salt, cover with water and let it sit for 15 minutes.1 teaspoon sea salt
- Pour it into a colander to drain the water and pat it dry with paper towels to remove excess water.
- Place it into a dry bowl and sprinkle with black pepper and cornstarch and toss to coat well.2 tablespoons cornstarch, 1 teaspoon black pepper
- Add the sesame oil to non-stick skillet and heat over medium high heat.2 tablespoons sesame oil
- Add the diced eggplant, ginger and garlic and cook for about 6-7 minutes until eggplant has softened.2 cloves garlic, 1 teaspoon ginger
Make the Garlic Soy Sauce
- Combine the sauce ingredients in a a small bowl.3 tablespoons light soy sauce, 2 tablespoons water, 1 teaspoon brown sugar, 1 teaspoon cornstarch, 2 cloves garlic
- Pour in into the skillet, stir and cook for 2-3 additional minutes.
- Remove from heat and serve over steamed rice.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Paul Carranza
This recipe was made by my lovely wife who I just adore in one of her many ways to my heart ❤️! I think that it would be way better the next day for all the favorites to come together!! It took me by surprise the way it tastes with all the ingredients in it! I just can’t wait till tomorrow dinner to have more of it! Thank you Sweetheart for making this delicious dinner!