Garlic Eggplant Stir Fry
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.
Ingredients
- 2 lbs Chinese eggplant (or regular globe eggplant), cut into wedges
- 3 tbsp vegetable oil
- 6 cloves 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 cloves 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.