This Chinese Eggplant Stir Fry is a quick, flavorful dish that brings together tender eggplant and aromatic garlic, ginger, and scallions in a rich, savory sauce. It’s saucy, satisfying, and incredibly simple to make in one pan. Perfect as a vegetarian main or a hearty side, this 15-minute dish will quickly become a weeknight favorite.
With just a handful of pantry staples and fresh ingredients, this stir fry delivers bold flavors without much effort. The eggplant absorbs all the goodness from the soy-based sauce, while a hint of spice adds just the right kick. Serve it over steamed rice or noodles for a complete, delicious meal.
Why You'll Love this Chinese Eggplant Stir Fry Recipe
- Big on flavor. This dish is packed with layers of savory umami notes, aromatic ginger and garlic, subtle heat, and a satisfying depth that makes each bite incredibly delicious and memorable.
- Quick and easy. Ready in under 30 minutes, this stir fry is perfect for busy nights when you want something fast, healthy, and flavorful without spending too much time in the kitchen.
- Naturally vegetarian. Made without any meat or fish sauce, this dish is entirely vegetarian and vegan. It’s a wholesome, plant-based option that’s still hearty and rich in flavor.
- Perfect with rice or noodles. The thick, glossy sauce clings beautifully to grains or noodles, making it an ideal pairing with Steamed Rice, brown rice, Lo Mein Noodles, or even soba noodles.
Ingredient Notes
To make this quick and easy Chinese Eggplant Stir Fry, you will need the following ingredients (full measurements in recipe card below):
- eggplant – Chinese or Japanese eggplants are best for this recipe due to their thin skin and tender flesh. If using globe eggplants, salt them beforehand to reduce bitterness. Check the FAQ below for tips on using globe eggplants.
- avocado oil – a neutral oil with a high smoke point. You can substitute with canola oil, grapeseed oil, or vegetable oil.
- ginger – adds warmth and depth to the dish. Use freshly grated ginger for the most vibrant flavor.
- garlic – essential for that rich, savory flavor. Freshly minced garlic works best.
- scallions – add a pop of color and a mild onion flavor. You can also use chopped chives as a substitute.
- soy sauce – forms the base of the sauce. Use low-sodium if desired, or swap for tamari for a gluten-free option.
- water – helps thin the sauce to coat the eggplant evenly.
- ketchup – adds a tangy sweetness and umami depth. Substitute with hoisin sauce for a twist.
- sesame oil – for a nutty, toasty finish. Use toasted sesame oil for the best flavor.
- ground white pepper – You can also use ground black pepper (either works depending on your preference). White pepper adds a sharper bite.
- red chili flakes – this is optional and adds heat. Add more or less depending on your spice preference.
- cornstarch – thickens the sauce to coat the eggplant perfectly. Arrowroot powder can be used as an alternative.
You will also need measuring cups and spoons, mixing bowl, large skillet or wok, spatula, sharp knife, and cutting board.
How to Make the Best Chinese Eggplant Stir Fry
- Boil. Add eggplant in a large pot of salted boiling water and cook over medium high until slightly tender (not mushy or falling apart), about 3-5 minutes. Drain and set aside, You can also cook in a covered steamer basket on high until slightly tender, about 3-5 minutes.
- Sauté aromatics. In a large skillet, heat oil over medium high until hot, about 1-2 minutes. Add ginger and garlic. Sauté until fragrant, about 1 minute.
- Add eggplant. Add eggplant and cook until softened to your desired texture, about 5 minutes, stirring occasionally.
- Add sauce. In a mixing bowl, whisk together all the ingredients for the sauce mixture until smooth. Add the sauce into the eggplants and toss constantly until thickened.
- Serve. Sprinkle with scallions and serve warm with steamed rice or noodles.
Recipe Variations
- Make it spicy. Add more red chili flakes or stir in a spoonful of chili garlic sauce for an extra kick.
- Add protein. Stir in cubed tofu, tempeh, or cooked shrimp for a more substantial meal with added protein.
- Include other veggies. Bell peppers, zucchini, or mushrooms pair beautifully and bring extra texture, color, and nutrients. This also helps stretch the dish to feed more people.
- Use hoisin or black bean sauce. Swap out the ketchup for hoisin sauce or add a spoonful of fermented black bean paste to deepen the umami flavor and add a savory complexity.
- Serve cold. Leftovers taste amazing chilled and can double as a cold noodle salad topper or rice bowl addition, making meal prep more versatile and convenient.
How to Serve
This Chinese Eggplant Stir Fry is delicious served on its own, or paired with some of my favorite Asian-inspired sides including:
- Steamed Rice or Vegetarian Fried Rice
- Sesame Noodles
- Steamed Scallion Buns
- Vegetarian Spring Rolls
- Pork Dumplings
- Kung Pao Tofu
For more Chinese recipes, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Don’t overcrowd the pan. Cook the eggplant in batches if needed to avoid steaming and ensure each piece browns evenly with a nice caramelized sear for maximum flavor.
- Soak eggplant in salted water. If using globe eggplant, soaking in salted water for 15–20 minutes reduces bitterness and helps the eggplant absorb less oil during cooking.
- Use high heat. Stir fries are best cooked hot and fast. Preheat the pan before adding oil to get the best sear on your vegetables.
- Cut eggplant evenly. Uniform pieces ensure consistent cooking and better texture throughout. Irregular pieces may overcook or undercook, affecting the overall dish.
- Whisk the sauce well. Make sure cornstarch is fully dissolved before adding to the pan to avoid lumps and ensure a smooth, glossy finish on your sauce.
Storing and Freezing Instructions
How to Store
Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. Avoid stacking pieces to keep them intact.
How to Reheat
Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring between each. Add a splash of water if needed to loosen the sauce.
How to Freeze
This stir fry is best enjoyed fresh, but you can freeze it in a sealed container for up to 1 month. Note the texture of eggplant may soften significantly after thawing.
FAQ
Yes, globe eggplant can be used, but it has thicker skin and a slightly more bitter flavor. For best results, slice it thinly and soak it in salted water for 15–20 minutes before cooking to improve both taste and texture. The extra step is worth it.
To prevent soggy eggplant, cook over high heat and avoid overcrowding the pan. Let the eggplant sear and brown before stirring too much, and don’t cover the pan while cooking. A good initial sear keeps the outside crisp while maintaining a tender interior.
Yes, you can prep the sauce and chop the vegetables in advance to save time. While the dish is best enjoyed freshly made, leftovers store well in the fridge for up to 3 days and can be reheated for a quick and flavorful meal.
It can easily be made gluten-free by swapping regular soy sauce with tamari or a certified gluten-free soy sauce. Double-check that your ketchup and cornstarch are also gluten-free if you’re cooking for someone with dietary restrictions.
More Eggplant Recipes
- Roasted Eggplant
- Stuffed Eggplant
- Eggplant Lasagna
- Eggplant Parmesan
- Baba Ganoush Eggplant Dip
- Eggplant Rollatini
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Recipe
Chinese Eggplant Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Chinese Eggplant Stir Fry is a quick, flavorful dish that brings together tender eggplant and aromatic garlic, ginger, and scallions in a rich, savory sauce. It’s saucy, satisfying, and incredibly simple to make in one pan. Perfect as a vegetarian main or a hearty side, this 15-minute dish will quickly become a weeknight favorite.
Ingredients
- 1 large eggplant, Chinese or regular, cut into 1-inch bite size pieces
- 2 tablespoons avocado oil
- 1 teaspoon ginger, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons scallions, finely chopped (for garnish)
For the sauce mixture:
- 2 tablespoons soy sauce, preferably dark soy sauce
- 2 tablespoons water
- 1 ½ tablespoons ketchup
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper or ground black pepper
- ½ teaspoon red chili flakes (optional, for a spicy kick)
- 1 teaspoon cornstarch
Instructions
- Add eggplant in a large pot of salted boiling water and cook over medium high until slightly tender (not mushy or falling apart), about 3-5 minutes. Drain and set aside, You can also cook in a covered steamer basket on high until slightly tender, about 3-5 minutes.
- In a large skillet, heat oil over medium high until hot, about 1-2 minutes. Add ginger and garlic. Sauté until fragrant, about 1 minute.
- Add eggplant and cook until softened to your desired texture, about 5 minutes, stirring occasionally.
- In a mixing bowl, whisk together all the ingredients for the sauce mixture until smooth. Add the sauce into the eggplants and toss constantly until thickened.
- Sprinkle with scallions and serve warm with steamed rice or noodles.
Notes
How to store: Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. Avoid stacking pieces to keep them intact.
How to reheat: Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring between each. Add a splash of water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Chinese
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