Chinese Eggplant Stir-Fry
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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Slice the Chinese eggplant into thick matchstick-sized strips, about 5–6 cm long and 1 cm wide.
- 2
Add the eggplant to a bowl with water and salt. Let soak for 15 minutes to reduce bitterness and prevent browning.
- 3
While the eggplant is soaking, mix sesame oil, oyster sauce, and light soy sauce in a small bowl. Set aside.
- 4
Heat oil in a pan over medium heat. Add garlic and sauté until fragrant and golden.
- 5
Drain the soaked eggplant and add it to the pan. Stir fry for 2–3 minutes until starting to soften.
- 6
Pour in the prepared sauce, stir well to coat evenly, and cook until the eggplant is soft and tender to your liking.
- 7
Turn off the heat. Garnish with chopped green onions and chilies, if using. Serve warm with steamed rice.