Stir-Fried Asian Eggplant



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

You will find Asian eggplant at many Asian markets. You can substitute regular eggplant, just cut it lengthwise into 4 to 6 strips before slicing.

Serves2 to 4

Cooking Methodsauteeing



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, tree nut free



Taste and Texturegarlicky, salty, savory, sweet, umami

Type of Dishvegetable


  • 4 Asian eggplants
  • 2 teaspoons salt
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 2 hot red chili peppers, seeded and thinly sliced


  1. Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.

  2. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.

  3. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chili peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.


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