Can I use globe eggplant instead of Chinese eggplant?

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.

How do I keep eggplant from getting soggy?

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.

Can I make this dish in advance?

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.

Is this dish gluten-free?

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.

Chinese Eggplant Stir Fry

Name: Chinese Eggplant Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
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); 2 tablespoons soy sauce, preferably dark soy sauce; 2 tablespoons water; 1 1/2 tablespoons ketchup; 1/2 teaspoon sesame oil; 1/4 teaspoon ground white pepper or ground black pepper; 1/2 teaspoon red chili flakes (optional, for a spicy kick); 1 teaspoon cornstarch

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

Scale

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 1/2 tablespoons ketchup
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper or ground black pepper
1/2 teaspoon red chili flakes (optional, for a spicy kick)
1 teaspoon cornstarch

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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