Fragrant Garlic Eggplant Stir-fry

February 16, 2023

by Sammi Lowe
Fragrant Garlic Eggplant Stir-fry

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Author: Evelyn Thai

Skill Level: Easy

Keyword: stir fry

Cuisine: Asian

Servings: 1-2


Fragrant Garlic Eggplant Stir-fry

  • 5 cups water
  • 1 1/2 tsp salt
  • 1/2 lb eggplant, cut into ½-inch thick sticks
  • 2 Tbsps cornstarch
  • 3 Tbsps cooking oil, more if needed
  • 2 green onions, chopped
  • 5 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1/2 tsp red pepper flakes, optional
  • Sauce
  • 2 Tbsps soy sauce
  • 1 Tbsp Chinkiang vinegar or rice vinegar
  • 1 Tbsp Shaoxing wine or dry sherry, optional
  • 1 Tbsp sugar
  • 1/2 Tbsp cornstarch
  • 1/2 cup water

Inspired by a classic yuxiang eggplant dish, this recipe is a delicious combination of hot, sour, sweet, and savory flavors all in one bite! The eggplant is stir-fried until tender and tossed in a fragrant quick sauce that can be shared family-style as a side dish or served over rice as a meal. Feel free to make this dish with any type of eggplant you have on hand.

How to Make Fragrant Garlic Eggplant Stir-fry


  1. 1. Combine water and salt in a large bowl and stir until salt is dissolved.
  2. 2. Add eggplant into the bowl and use a plate or lid to keep the slices submerged in water. Soak for 15 minutes, then drain and pat dry.
  3. 3. Meanwhile, make the sauce: combine sauce ingredients in a separate bowl and mix well. Set aside.
  4. 4. Sprinkle dried eggplant with cornstarch and toss to evenly coat slices.
  5. 5. In a large skillet over medium-high heat, add cooking oil and place eggplant slices in a single layer. Cook each side for 4-5 minutes, or until browned and softened. Set aside. This may need to be done in 2 batches depending on pan size.
  6. 6. Into the empty pan over medium heat, add green onions, garlic, ginger and red pepper flakes. Sauté until fragrant, about 30 seconds.
  7. 7. Give the sauce a good stir, then add to the pan and cook until it thickens.
  8. 8. Add eggplant back to the pan and toss to coat with sauce. Take off heat and serve over rice with green onions and sesame seed garnishes, if desired.