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

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.

Questions

Can I make Garlic Eggplant Stir Fry gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Garlic Eggplant Stir Fry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Garlic Eggplant Stir Fry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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