Chinese Eggplant Stir Fry

Eggplant Stir Fry:

• Chinese Eggplant – Ironically, I had no issues finding it when I tested this recipe a few times, but when it came time for pictures, I couldn’t find any! My husband finally spotted it at an Asian market, so I recommend checking there if your regular grocery store doesn’t have it. If you’re still out of luck, Japanese eggplant is almost the same, or you can use a small to medium-sized globe eggplant. (See my tips on this below.)
• Bell Pepper – I used red, but go with any color you like.
• Aromatics – Onion, minced garlic, and grated fresh ginger. In a pinch, you can substitute 2 teaspoons of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground ginger, but it’s just not the same. If you still want to go this route, whisk the spices together with the sauce ingredients below.
• Avocado Oil – For sauteing the vegetables. I use avocado oil, because it can withstand the high heat of stir frying and has a neutral flavor. You can use any heat-safe oil.

The Sauce:

The stir fry sauce only needs a few ingredients, as the aromatics above add extra flavor once you combine everything.

• Coconut Aminos – If you avoid soy like I do, this is my go-to soy sauce substitute. I actually prefer it over soy sauce, because it’s a little sweet, but you can use low-sodium soy sauce if you like.
• Honey – This is totally optional, but I recommend a tablespoon for a touch of sweetness and balance. While I use my Wholesome Yum sugar-free honey, regular honey works fine.
• Rice Vinegar – Its tangy flavor brightens up the dish. White wine vinegar would be the closest substitute, but you can also use apple cider vinegar or lemon juice.
• Sea Salt & Black Pepper – If you like a more intense kick, add a sprinkle of crushed red pepper flakes, or even crushed dried Thai chilis (you can use them to make my hunan beef for your main dish).

Optional Garnishes:

While these are not required, I think they really elevate this Chinese eggplant dish!

• Toasted Sesame Oil – I don’t recommend cooking with it, because it burns easily, but it’s perfect at the end for a rich, nutty taste.
• Green Onions – Sometimes these are called scallions at the store.
• Sesame Seeds – For a light crunch and extra texture.

VARIATION: Use Thai peanut toppings!

Replace the sesame oil and sesame seeds with peanut oil and chopped peanuts. Thai basil instead of green onions also pairs nicely with this combo.

1. Cut the eggplant strips. To cut Chinese eggplant into bite-size pieces, first slice it into circles about 1/3 inch thick. Stack a few circles and cut them into strips of the same thickness. See my picture below for a visual!
2. Make the sauce. In a small bowl, whisk together the sauce ingredients: coconut aminos, honey (if using), rice vinegar, salt, and pepper. Set aside.

3. Saute the aromatics. Heat the avocado oil in a large skillet (or a wok) over medium heat. Add the garlic and ginger, and saute until fragrant.
4. Stir fry the veggies. Add the eggplant, onions, and bell peppers. Increase to medium-high heat, and stir fry eggplant until tender.

5. Simmer the sauce. Pour the sauce over the eggplant stir fry. Stir well, then simmer until the sauce absorbs into the vegetables.
6. Garnish. If you like, stir in toasted sesame oil, and top your Chinese eggplant with green onions and sesame seeds.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as it will likely be mushy afterward.
• Meal prep: You can chop the onions and bell peppers, mince the garlic, grate the ginger, and make the sauce in advance. Store them separately in the fridge for up to 3-4 days. It’s best to cut the Chinese eggplant right before cooking, as it will turn brown if you store it raw.
• Reheat: My preferred way to reheat stir fried eggplant is in a skillet over medium heat.

Serving Ideas

I usually serve this Chinese eggplant recipe as a side dish, but it can also work as a light main. Here are some tasty ideas:

• Chicken – Pair it with my teriyaki chicken or honey garlic chicken for an easy meal.
• Beef – My favorite option is a Korean beef bowl, even though it’s not Chinese, because I can add the Chinese eggplant as a topping. It also goes well with my pepper steak recipe or Thai beef salad.
• Pork – Try my honey garlic pork chops and egg roll in a bowl. For a savory crunch, my crispy pork belly is perfect.
• Vegetarian – If you want to serve this as a main dish, I recommend adding a drained can of chickpeas to the eggplant stir fry for protein. Then, serve over your favorite rice (or my go-to quick option, frozen cauliflower rice) or even shirataki noodles. You can also serve any of the main dishes above over these.

My Favorite Skillet For This Recipe

Of course you can use a wok for this Chinese eggplant recipe, but I prefer my cast iron skillet. It heats up well, and doesn’t require me to buy a specialty pan for just one type of dish.