Chinese Garlic Eggplant Stir Fry

• 1 large eggplant, diced into 1-inch cubes
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoons water
• 2 green onions, thinly sliced
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Steps

1. 1 Heat a large skillet or wok over medium-high heat and add the vegetable oil.
2. 2 Add the diced eggplant and cook for 5 minutes, stirring occasionally, until starting to soften.
3. 3 Push the eggplant to one side of the skillet and add the minced garlic to the empty side. Stir-fry for about 30 seconds until fragrant.
4. 4 Combine the eggplant and garlic, then pour in the soy sauce, oyster sauce, sugar, and chili flakes if using.
5. 5 Add water to create a little steam and cover for 2 minutes to help soften the eggplant.
6. 6 Uncover, stir well, and if desired, add the cornstarch slurry to thicken the sauce.
7. 7 Cook for another 1-2 minutes until everything is well combined and heated through.
8. 8 Garnish with sliced green onions before serving.

Nutrition

Tips

• For best results, use a firm variety of eggplant like Japanese or globe.
• If you prefer a saucier dish, reduce or skip the cornstarch slurry.
• To save time, prep all ingredients before heating the skillet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to maintain moisture.

Serving Suggestions

• Serve with steamed jasmine rice for a comforting meal.
• Pair with a side of cucumber salad for a refreshing contrast.

FAQ