Eggplant Stir Fry

Course: Dinner, Side Dish

Cuisine: Asian, Chinese

Diet: Vegan, Vegetarian

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: servings

Calories: 230kcal

Author: Shruthi Baskaran-Makanju

Eggplant stir fry with a sweet and savory garlic sauce. Crispy on the outside, silky on the inside. Ready in 45 minutes and tastes better than takeout.

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Ingredients

For the stir fry:

4 medium Chinese eggplants ~2 lbs by weight
2 teaspoons kosher salt for soaking
2 tablespoons cornstarch
3 tablespoons avocado oil or vegetable oil
2 teaspoons toasted sesame oil
6 cloves garlic minced
2 teaspoons fresh ginger minced, ~1-inch piece
3 green onions sliced

For the sauce:

¼ cup low-sodium soy sauce
2 tablespoons granulated sugar
2 tablespoons rice wine vinegar
4 teaspoons water
2 teaspoons cornstarch

Instructions

Cut eggplants into quarters lengthwise, then cut each strip into 2-inch pieces.
Place eggplant in a large bowl and cover with cold water. Stir in salt. Soak 15-20 minutes. Drain and pat very dry with paper towels—eggplant should feel completely dry to the touch, not tacky.
Toss dry eggplant with cornstarch until evenly coated. Shake off excess. Cook immediately; don't let coated eggplant sit.
Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Test by adding one piece of eggplant—it should sizzle immediately.
Working in batches to avoid crowding, add eggplant and cook 6-8 minutes per batch, stirring often, until golden and tender. If eggplant sticks, add water 1 tablespoon at a time (careful—it will splatter). 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 and coats the back of a spoon, about 1 minute.
Return all eggplant to the pan. Gently toss to coat evenly with sauce.
Top with sliced green onions and serve immediately.

Notes

Soaking eggplant in salted water removes bitterness and helps it cook more evenly
Pat eggplant very dry before coating—wet eggplant won't crisp and cornstarch becomes gummy
Coat eggplant just before frying; if it sits too long, cornstarch absorbs moisture
Don't crowd the pan; cook in batches for best browning
Keep first batch warm in a 200°F oven while cooking remaining batches
Stir sauce before adding to pan—cornstarch settles quickly
Variations:
- Add protein: Toss in crispy tofu cubes or edamame for extra protein.
- Make it spicy: Add 1 teaspoon chili garlic sauce or red pepper flakes with the aromatics.
- Add vegetables: Stir in bell peppers, snap peas, or mushrooms with the eggplant.
- Change the sauce: Add 1 tablespoon hoisin sauce for deeper sweetness or 1 teaspoon black bean paste for umami.

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