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Chinese eggplant with garlic sauce

Chinese Eggplant with Garlic Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 43 reviews
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Stir Fry
  • Method: Skillet
  • Cuisine: Chinese
  • Diet: Vegan


This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.


  • 2 to 3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
  • 2 tablespoons peanut oil
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon ginger, peeled and minced
  • 2 to 3 Chinese dried red chilis, chopped
  • 4 scallions, finely chopped on the bias


  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 tablespoon chinkiang vinegar
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 teaspoon sesame oil


  1. Whisk all the ingredients for the sauce into a bowl and set aside.
  2. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
  3. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
  4. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
  5. Turn the heat off and serve with white or brown rice.


Leftovers: Store the leftovers in an airtight storage container and refrigerate for up to 3 days.


  • Serving Size: 2
  • Calories: 194
  • Sugar: 6.2g
  • Sodium: 883.8mg
  • Fat: 16.5g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10.1g
  • Fiber: 1.7g
  • Protein: 2.2g
  • Cholesterol: 0mg
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