Description
A quick and bold Chinese dish featuring tender eggplant in a spicy garlic sauce, perfect for weeknight dinners.
Ingredients
Vegetables
- 1 lb Chinese eggplant, cut into bite size sticks (You can use globe eggplant if necessary.)
- 2 tablespoons neutral oil (like avocado, canola, or peanut) (Used for cooking.)
- 3 cloves garlic, minced (For flavor)
- 1 inch fresh ginger, minced (optional) (Optional, but adds great flavor.)
- 2 scallions green onions, for topping (Slice for garnish.)
Spicy Garlic Sauce
- 3 tablespoons soy sauce (Base of the sauce.)
- 1 tablespoon Chinese black vinegar or rice vinegar (Adds tang.)
- 1 tablespoon sugar or honey (To balance flavors.)
- 1 tablespoon doubanjiang (Sichuan chili bean paste) (For authentic flavor, optional.)
- 1/2 cup water or broth (To thin the sauce.)
- 1 tablespoon cornstarch (Thickener for the sauce.)
Optional Heat
- to taste dried chilies, chili garlic sauce, or chili flakes (Adjust according to your spice preference.)
Instructions
Preparation
- Mix the sauce first. In a small bowl, stir together soy sauce, vinegar, sugar, doubanjiang if using, water or broth, and cornstarch. Taste and adjust sugar or vinegar if needed.
- Prepare your vegetables by cutting the eggplant into bite-sized sticks, mincing the garlic and ginger, and slicing the green onions.
Cooking
- Heat a large pan or wok over medium-high heat. Add 1-2 tablespoons of oil.
- Add the eggplant and let it sit for a minute to brown slightly. Stir, then add a small splash of water and cover for 2-3 minutes to steam.
- Uncover and add more oil if the pan looks dry. Add garlic, ginger, and optional chilies. Stir for 20-30 seconds until aromatic.
- Pour in the sauce and stir everything together. It should turn glossy and slightly thick after about a minute. Adjust with more water if too thick, or cook longer if too thin.
- Turn off the heat, add sliced green onions, and serve immediately while hot.
Notes
Eggplant Stir Fry is best eaten fresh. To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: asian, Chinese