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Easy Eggplant Stir Fry with Garlic Sauce Recipe

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4.4 from 14 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Easy Eggplant Stir Fry with Garlic Sauce is a quick and flavorful dish featuring tender Chinese long eggplants pan-fried to golden perfection and tossed in a savory garlic-ginger sauce. Enhanced with soy sauce, a touch of sweetness from coconut sugar, and garnished with green onions and sesame seeds, this recipe makes a perfect vegetarian main or side dish that can be enjoyed with rice or noodles.

Ingredients

Eggplant Preparation

  • 2 large Chinese long eggplants (can also use regular eggplant)
  • 1 tsp salt
  • 1 tbsp cornstarch

Sauce

  • 2½ tbsp soy sauce or tamari
  • 1 tbsp sugar (preferably coconut sugar)
  • 1 tsp cornstarch

Cooking

  • 2½ tbsp oil suitable for high heat cooking (such as vegetable or canola oil)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, minced

Garnish

  • Green onions/spring onions, sliced
  • Sesame seeds

Instructions

  1. Prepare the Eggplant: Cut the eggplants into 4 pieces lengthwise, then cut each piece into rough 2-inch strips to ensure even cooking and easy handling during frying.
  2. Optional Soaking for Crispiness: Dissolve 1 teaspoon of salt in a large bowl of water. Submerge the eggplant pieces completely under the water (use a plate to keep them submerged) and leave to soak for 15 minutes. This step helps reduce bitterness and results in crispier fried eggplant.
  3. Coat the Eggplant: Drain the soaked eggplant and pat dry thoroughly with paper towels. Toss the pieces in 1 tablespoon cornstarch, making sure each strip is evenly coated for a light crispy texture when fried.
  4. Make the Sauce: In a small bowl, whisk together the soy sauce, sugar, and the remaining 1 teaspoon cornstarch until the cornstarch lumps dissolve completely. Set aside the sauce mixture.
  5. Fry the Eggplant: Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. Add the eggplant pieces in a single layer and fry for 6-8 minutes, flipping frequently until all sides turn golden brown. If your skillet isn’t large enough, cook in batches to avoid overcrowding.
  6. Sauté Aromatics: Transfer the fried eggplant to a plate. Add the remaining ½ tablespoon oil to the skillet, then sauté the crushed garlic and minced ginger for about 30 seconds over medium heat until fragrant but not burned.
  7. Combine and Thicken Sauce: Return the cooked eggplant to the skillet. Pour in the prepared sauce and stir continuously for about one minute to allow the sauce to thicken and coat the eggplant evenly.
  8. Garnish and Serve: Remove from heat, sprinkle with sliced green onions and sesame seeds. Serve hot alongside steamed rice or noodles for a complete meal.

Notes

  • Soaking the eggplant in salted water is optional but recommended for a crispier texture.
  • You can substitute regular eggplant if Chinese long eggplant is unavailable, but cooking times may vary slightly.
  • Adjust sweetness in the sauce by modifying the amount of sugar, or use other types of sugar like brown or white sugar.
  • This dish pairs wonderfully with steamed jasmine rice or ramen noodles.
  • Use a neutral oil with a high smoke point to prevent burning during frying.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://saraflavors.com/easy-eggplant-stir-fry-with-garlic-sauce-recipe/