Sautéed Chinese Eggplant in Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Chinese eggplant slices stir-fried with fragrant garlic and a savory soy-based sauce for a flavorful vegetarian dish. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), ready in about 25 minutes, blends Chinese eggplant, vegetable oil, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 120 cal/serving

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Ingredients

2 medium (about 300g) Chinese eggplant
3 tbsp vegetable oil
4, minced garlic cloves
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp rice vinegar
1 tsp sugar
3 tbsp water
1 tsp cornstarch
2 stalks, sliced diagonally green onions
1 tsp sesame oil

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Instructions

Step 1: Cut 2 medium Chinese eggplants into 1/2-inch thick long strips. Set aside.
Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 3 tbsp water, and 1 tsp cornstarch until smooth.
Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the minced 4 garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Add the eggplant strips to the skillet and stir-fry for 6-8 minutes until tender and slightly golden on edges.
Step 5: Pour the prepared sauce over the eggplant and stir continuously until the sauce thickens and coats the eggplant evenly, about 2 minutes.
Step 6: Remove from heat, drizzle 1 tsp sesame oil, and sprinkle 2 sliced green onions over the dish before serving.