Garlic Eggplant Stir Fry

Name: Garlic Eggplant Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs Chinese eggplant (or regular globe eggplant), cut into wedges; 3 tbsp vegetable oil; 6 garlic cloves, minced; 2 tsp fresh ginger, minced; 2 tbsp black bean garlic sauce; 2 tbsp soy sauce; 2 tsp rice vinegar; 2 tsp granulated sugar; 2 tsp cornstarch; 1/4 cup water; 1 tsp toasted sesame oil; 4 green onions, thinly sliced

Tender Chinese eggplant stir-fried with garlic, ginger, and a savory black bean sauce until silky and deeply flavored. A fast, satisfying vegan dinner that pairs beautifully with steamed rice.

30 minEasyServes 4200 cal/serving

ChineseDinnerStovetopVeganVegetarianLow CarbLow-SodiumPork-Free

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Ingredients

2 lbs Chinese eggplant (or regular globe eggplant), cut into wedges
3 tbsp vegetable oil
6 garlic cloves, minced
2 tsp fresh ginger, minced
2 tbsp black bean garlic sauce
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp granulated sugar
2 tsp cornstarch
1/4 cup water
1 tsp toasted sesame oil
4 green onions, thinly sliced

Instructions

1

In a small bowl, whisk together 2 tbsp soy sauce, 2 tsp rice vinegar, 2 tsp granulated sugar, 2 tsp cornstarch, and 1/4 cup water to make the sauce. Set aside.
2

Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 lbs cut into wedges Chinese eggplant (or regular globe eggplant) in a single layer (work in batches if needed) and cook without stirring for 2 minutes until lightly charred. Flip and cook another 2 minutes.
3

Push the eggplant to the side. Add 6 minced garlic cloves and 2 tsp minced fresh ginger to the center of the pan and stir-fry for 30 seconds until fragrant.
4

Add 2 tbsp black bean garlic sauce and stir everything together.
5

Pour the prepared sauce over the eggplant and toss to coat. Cook for 2 to 3 minutes, stirring often, until the sauce thickens and the eggplant is tender throughout.
6

Remove from heat and drizzle with 1 tsp toasted sesame oil. Garnish with 4 thinly sliced green onions and serve immediately over steamed rice.

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Questions

Why mix the cornstarch with water first in Garlic Eggplant Stir Fry?

Step 1 reads: "In a small bowl, whisk together 2 tbsp soy sauce, 2 tsp rice vinegar, 2 tsp granulated sugar, 2 tsp cornstarch, and 1/4 cup water to make the sauce." Dry starch clumps the moment it meets hot liquid. The slurry in step 1 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for rice vinegar in Garlic Eggplant Stir Fry?

The entry for Garlic Eggplant Stir Fry calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Is Garlic Eggplant Stir Fry keto-friendly?

A serving of Garlic Eggplant Stir Fry carries 16 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Does Garlic Eggplant Stir Fry contain sesame?

Yes: 1 tsp toasted sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Garlic Eggplant Stir Fry?

One serving (the recipe makes 4) has 16 g of carbohydrate in about 200 calories, with 8 g protein and 10 g fat, plus 3 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

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