Quick & Easy Chinese Hoisin Eggplant Stir-Fry
Tender eggplant tossed in a flavorful sweet and savory sauce with a spicy kick. This quick and easy Chinese hoisin eggplant stir-fry is ready in 20 minutes with simple ingredients! It's restaurant quality and will save you money on takeout!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 long Chinese eggplants (or Japanese eggplants)
- 1/4 cup cornstarch (or potato starch, add more if needed)
- 3 tbsp vegetable oil (or any neutral oil)
- 1 large red chili pepper (chopped)
- 1 large green chili (chopped)
- 1/2 tsp sesame seeds (optional garnish)
- 3 tbsp hoisin sauce
- 1 tbsp Shaoxing Cooking Wine (or dry sherry wine or chicken broth)
- 1 tsp sesame oil
- 1/2 tbsp regular soy sauce
- 2 cloves garlic (minced )
Instructions
- 1
Wash the whole eggplants with skin on and pat dry with paper towel. Slice into thin wedges leaving the skin on. Transfer eggplant pieces to a large mixing bowl, coat eggplant with cornstarch until each piece is evenly coated. Set aside.
- 2
In a small bowl, combine stir-fry sauce ingredients. Set aside.
- 3
Then heat 2 tbsp of vegetable oil in a large non-stick pan or well seasoned wok on medium-high heat. Carefully lower eggplant into the hot oil and fry for 15 minutes until each piece has softened. Remove and transfer fried eggplant on a wire rack or paper-towel lined plate to remove excess oil.
- 4
On medium heat, add 1 tbsp oil with both chillies and fry for 20 seconds. (Avoid inhaling the aroma from the chilis as they can cause you to cough).
- 5
Then pour in the stir-fry sauce and simmer for 30 seconds. Gently toss back in fried eggplant into sauce for 30 seconds. Remove off heat.
- 6
Garnish with sesame seeds. Enjoy!