Description
Tender Chinese eggplant is stir-fried and coated in a rich garlic sauce made with soy sauce, vinegar, and aromatics. This easy, restaurant-style vegan recipe is ready in 20 minutes and perfect over rice.
Ingredients
2 Chinese eggplants (about 1 lb), cut into 2-inch pieces
2 tablespoons vegetable oil
4 garlic cloves, minced
1-inch piece ginger, minced
2 green onions, chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
¼ cup water
½ teaspoon sesame oil (optional)
Red pepper flakes, to taste (optional)
Cooked rice, for serving
Instructions
-
Wash and cut eggplant into 2-inch pieces.
-
(Optional) Soak eggplant in salted water for 10–15 minutes. Drain and pat dry.
-
Heat vegetable oil in a large skillet or wok over medium-high heat.
-
Cook eggplant for 8–10 minutes, turning to brown all sides. Remove and set aside.
-
Add a little more oil. Sauté garlic and ginger for 1 minute until fragrant.
-
In a bowl, whisk soy sauce, rice vinegar, sugar, cornstarch, and water.
-
Pour sauce into skillet and stir until thickened, 1–2 minutes.
-
Add eggplant back to pan and toss to coat in sauce.
-
Garnish with green onions, sesame oil, and red pepper flakes.
-
Serve over cooked rice.
Notes
- Soaking the eggplant helps reduce bitterness and absorb less oil.
- Make it gluten-free by using tamari or coconut aminos.
- Use Japanese eggplant if Chinese eggplant is not available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: chinese inspired
