Sichuan-Style Wok-Fried Eggplant with Garlic Sauce

Tender, golden eggplant gets a flavorful upgrade in this quick stir-fry. A punchy combination of chili, garlic, ginger, soy sauce, and vinegar creates a glossy sauce that coats every bite with just the right balance of heat, sweetness, and tang. 

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Sichuan-Style Wok-Fried Eggplant with Garlic Sauce

Table of Contents

This savory Chinese-style eggplant brings bold flavor and a satisfying texture to the table. Tender eggplant is quickly fried until golden, then tossed in a fragrant sauce made with garlic, ginger, chili garlic sauce, soy sauce, and black vinegar. Finished with green onion, this dish makes a delicious side or can be served over rice for an easy, flavorful meal. 

 

Ingredients 

  • 1.5 lbs Chinese or Japanese eggplant, cut into batons 
  • 4 garlic cloves, minced 
  • 1 tbsp fresh ginger, minced 
  • 2 green onions, sliced (whites and greens separated)
  • 1-2 tbsp chili garlic sauce (to taste)
  • 2 tbsp soy sauce 
  • 1 tbsp black vinegar (or rice vinegar)
  • 1 tbsp sugar
  • ½ cup neutral oil, divided 
  • 1 tsp cornstarch mixed with 2 tbsp water 

 

Method 

  1. Heat a wok over high heat with a few tablespoons of oil. Fry the eggplant in batches, adding oil as needed, until deeply golden and soft, about 3-4 minutes per batch. Set aside. 
  2. Whisk together chili garlic sauce, soy sauce, black vinegar, and sugar in a small bowl. 
  3. Wipe out the wok, add a touch more oil, and stir-fry garlic, ginger, and the white parts of the green onion over high heat for 30 seconds until fragrant. 
  4. Return the eggplant to the wok, pour in the sauce, and toss to coat. Add the cornstarch slurry and cook another minute until glossy and slightly thickened. 
  5. Finish with the reserved green onion tops. 

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