Dinner · Side
Garlic Eggplant Stir-Fry
Silky eggplant in a sweet, savory garlic and ginger sauce, Chinese takeout style.
⏱ 30 min (15 min prep, 15 min cooking)
🍽 Serves 4 · about 1 cup
quickbudget
vegetarianvegandairy free
ContainsWheat, Soybeans. Check the labels on what you buy; brands differ.
Ingredients
Eggplant
- 1½ lb Eggplant, cut in 3-inch sticks
- 3 tbsp Canola oil, divided
- 4 clove Garlic, minced
- 1 tbsp Fresh ginger, peeled and grated
- 3 Green onions, sliced
Sauce
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Rice vinegar
- 1 tbsp Brown sugar
- 2 tsp Cornstarch
- ⅓ cup Water
To serve
- 1½ cup Jasmine rice, cooked by the package directions (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet or wok, small bowl, spatula.
- Stir the sauce ingredients together in a small bowl.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the eggplant and cook, turning now and then, 5 minutes.
- Add 1/4 cup water, cover and cook 4 to 5 minutes, until the eggplant is very tender. Uncover and let any water cook off.
- Push the eggplant aside, add the last tablespoon of oil, the garlic, ginger and green onion whites, and stir 30 seconds.
- Stir the sauce again, pour it in and toss until thick and glossy, 1 minute. Top with the green onion greens and serve over rice.
Make aheadMix the sauce up to 4 days ahead. Leftovers keep 3 days in the fridge; reheat to 165°F.
↺ LeftoversReheat to 165°F and spoon over rice or noodles.
🧒 With kidsKids can stir the sauce. The hoisin makes it a little sweet.
Gluten-free swapUse tamari labeled gluten-free and a gluten-free hoisin.
Meatless swapAlready meatless; brown 1/2 pound ground pork (to 160°F) before the eggplant for a meat version.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.