Eggplant Stir Fry

By Shruthi B. MakanjuPublished Jan 09, 2026

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Reviews

Prep Time 25

Cook Time 25

Total Time 50

Servings 4 servings

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My eggplant stir fry has crispy edges, a soft center, and a garlicky, slightly sweet sauce. It’s simple, fast, and doesn’t turn oily or soggy.

An overhead image of eggplant stir fry served on a plate.

This Chinese eggplant recipe tastes better than takeout!

I started making this after ordering garlic eggplant at every Szechuan restaurant I visited and wanting to recreate it at home. The secret is soaking the eggplant in salted water first—it removes bitterness, helps the eggplant cook evenly, and prevents it from absorbing too much oil.

Coating the eggplant in cornstarch before frying creates crispy edges that hold up to the sauce instead of turning soggy. Cooking in batches takes a few extra minutes but makes the difference between golden, caramelized pieces and steamed, mushy ones. The sauce comes together in the same pan—soy sauce, sugar, rice vinegar, and a little cornstarch to thicken it into a glossy glaze that clings to every piece.

The whole dish takes 45 minutes, but most of that is passive soaking time. The actual cooking is fast and comes together in one pan. If you like this, try kung pao tofu for another saucy stir fry, or spicy peanut edamame noodles for a quick weeknight dinner with similar flavors.

Key ingredients and why they matter

This easy eggplant stir fry recipe comes together with just a few simple ingredients: two eggplants, garlic, ginger, soy sauce, cornstarch, rice wine vinegar, oil, sesame oil, a little sugar for balance, and a sprinkle of green onions.

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of eggplant stir fry.

Chinese eggplant: Long, slender, and thin-skinned with fewer seeds than globe eggplant. Cooks faster and has a creamier texture. Japanese eggplant works too. Globe eggplant is fine but cut it into smaller 1-inch cubes and add 2–3 minutes to cook time.
Salt (for soaking): Draws out moisture and bitterness. Don’t skip this step.
Cornstarch: Coats the eggplant for crispy edges and thickens the sauce.
Avocado or vegetable oil: High smoke point for stir-frying at high heat. Don’t use olive oil—it burns.
Sesame oil: Added at the end for nutty flavor. Toasted sesame oil has the strongest taste.
Garlic and ginger: The aromatics that make this taste like restaurant food. Use fresh, not jarred.
Soy sauce: Salty base of the sauce. Use low-sodium if you prefer less salt.
Sugar: Balances the soy sauce and helps the sauce caramelize slightly.
Rice wine vinegar: Adds brightness and cuts through the richness.
Green onions: Fresh, sharp flavor scattered on top.

TIPS & TRICKS

Shruthi’s top tips

Soak eggplant in salted water. This removes bitterness, helps it cook evenly, and prevents it from absorbing too much oil like a sponge.
Pat eggplant very dry before coating. Wet eggplant won’t crisp. Use paper towels and press firmly.
Don’t crowd the pan. Cook in batches for golden, caramelized eggplant. Crowded eggplant steams instead of frying.
Add splashes of water if eggplant sticks. A tablespoon at a time prevents sticking without adding more oil.
Stir sauce before adding to pan. Cornstarch settles quickly at the bottom of the bowl.
Don’t burn the garlic. Reduce heat before adding aromatics. Burnt garlic tastes bitter and ruins the dish.
Serve immediately. Eggplant softens as it sits. This is best eaten right away.

How to make Chinese eggplant stir fry

Cut eggplant into bite-size pieces, soak in salted water for 15–20 minutes, drain and pat very dry, then toss with cornstarch until evenly coated. Shake off excess.
In a small bowl, whisk together soy sauce, sugar, rice wine vinegar, water, and cornstarch until smooth. Set aside.
Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid crowding, add eggplant and cook 6-8 minutes per batch, stirring often, until golden and tender. Add tiny splashes of water if needed to prevent sticking. Transfer cooked eggplant to a plate and repeat with remaining batches.
Reduce heat to medium. Add sesame oil, garlic, and ginger. Cook 30 seconds until fragrant. Do not let garlic burn.
Give sauce a quick stir to recombine cornstarch. Pour into pan and cook until sauce thickens slightly, about 1 minute.
Return all eggplant to the pan. Gently toss to coat evenly with sauce. Top with sliced green onions and serve immediately.

An overhead image of coating the eggplants with cornstarch in a bowl.

An overhead image of whisking the soy sauce together in a bowl.

An overhead image of frying eggplants on a skillet.

An overhead image of garlic and ginger on a skillet.

An overhead image of adding sauce to the skillet.

An overhead image of stir frying the eggplants on a skillet.

How to serve eggplant stir fry

Eggplant stir fry makes an easy weeknight dinner. Serve it with fried rice and add one of my favorite pairings like black pepper tofu, suya tofu skewers, or a light Asian slaw on the side.

An overhead image of eggplant stir fry served over rice on a plate.

Storage and reheating suggestions

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 3–5 minutes, or until warmed through. Keep in mind the eggplant will soften a bit more as it sits, but the umami flavors only get better.