Quick Stir-Fried Chinese Eggplant in Bold Garlic Sauce
Sautéed Chinese Eggplant in Garlic Sauce features tender, caramelized eggplant sticks coated in a savory garlic sauce, perfect as a quick vegetarian main or side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
Ingredients
Scale
1 pound Chinese eggplant, sliced into 2-inch sticks
2 tablespoons vegetable or canola oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon oyster sauce (or mushroom sauce for vegetarian)
1 teaspoon sugar
1/4 cup water
1 teaspoon cornstarch
1 teaspoon sesame oil
Optional: 2 scallions, sliced for garnish
Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
- Mix soy sauce, rice vinegar, oyster sauce, sugar, water, and cornstarch in a small bowl. Set aside.
- Heat 2 tablespoons oil in a skillet or wok over medium-high heat. Sauté eggplant 5–6 minutes until tender and lightly golden.
- Add garlic and ginger, stirring 30–60 seconds until fragrant.
- Pour sauce over eggplant and toss to coat. Cook 2–3 minutes until thickened.
- Drizzle sesame oil and toss gently. Garnish with scallions and red pepper flakes. Serve immediately over rice or noodles.
Notes
Cook over medium-high heat and avoid overcrowding pan to prevent soggy eggplant. Serve immediately for best texture.