Eggplant Stir Fry

white bowl with rice and cooked eggplant.

This Eggplant Stir Fry with an irresistible ginger garlic sauce, is hands down the most delicious eggplant recipe I know. Ready in about 30 minutes, it's guaranteed to convert any eggplant hater!

Course Dinner

Cuisine Chinese

Keyword Chinese eggplant with garlic sauce, eggplant in garlic sauce, eggplant stir fry, garlic eggplant

Prep Time 25

Cook Time 15

Resting time 15

Servings Servings

Calories 186kcal

Author Maria Doss

Ingredients

1 pound Chinese long eggplants (3 medium or 2 large)
1 teaspoon salt
2 tablespoons cornstarch

For the sauce

3 tablespoons water
2 tablespoons soy sauce
½ tablespoon dark soy sauce
4 teaspoons sugar, white
2 teaspoons cornstarch

For the stir fry

2 tablespoons vegetable or peanut oil
1 large shallot, thinly sliced (or use 2 medium)
3 large garlic cloves minced or julienned
1 teaspoon ginger minced or julienned

Instructions

Chop and soak eggplant. Slice the eggplant into ¾-inch to 1-inch chunks (see the notes below for the best way to cut eggplant for stir-frying). Transfer the pieces to a large bowl of room-temperature water, add 1 teaspoon of salt, and gently stir until the salt dissolves. Let the eggplant soak for 10–15 minutes.
👉 Place a plate or small lid over the eggplant to keep it fully submerged. While it soaks, prepare the sauce and chop the garlic, ginger, and shallots so everything is ready to go.
Make sauce. Add all ingredients listed under "for the sauce" into a small bowl and mix well.
Prep eggplant. Drain the eggplant well, then pat the pieces dry with paper towels to remove as much moisture as possible. Sprinkle the eggplant with 2 tablespoons of cornstarch and gently toss until every piece is evenly coated.
Stir fry eggplant. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Arrange the eggplant in a single layer, leaving a little space between the pieces so they brown instead of steam. Cook for 7 to 9 minutes, turning occasionally, until all sides are browned and the eggplant is tender. Transfer to a plate. Don't let them burn!
👉 If your skillet is on the smaller side, cook the eggplant in two batches to avoid overcrowding.
Finish stir fry. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the shallots, garlic, and ginger, and stir-fry for 1 to 2 minutes, until fragrant and softened.
Add the eggplant and the sauce into the pan (give the sauce a quick stir before pouring, to redistribute any cornstarch that has settled at the bottom). Gently toss everything together until the eggplant is evenly coated and the sauce thickens. Serve hot over steamed rice, fried rice, or noodles.

Video

Notes

How to cut eggplant for stir fry - We use the traditional roll cut technique, which increases the surface area for faster cooking. Starting on the rounded end, make a diagonal cut holding the knife at a 45-degree angle. Roll the vegetable 90 degrees or a quarter turn and cut again at the same angle. Continue rolling and cutting along the length until you reach the stem end. (If you find this intimidating, then just cut them into ¾-inch thick slices).

Skip shallots and use ½ cup thinly sliced red onions.

Don't have dark soy sauce? Use a total of 2 ½ tablespoons of regular soy sauce.

To use the American Globe eggplant, use 1 smaller Globe eggplant (which is about one pound). They usually have fewer seeds, thinner skin, and a sweeter, milder flavor.

Nutrition