Sichuan-Style Spicy Eggplant Stir Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 developed and reviewed.

Tender eggplant pieces stir-fried in a bold, spicy sauce with fragrant garlic and chili, delivering a punchy, satisfying vegetarian dish. This Chinese-inspired Super Bowl recipe (vegan), ready in about 25 minutes, pairs Chinese eggplants, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 180 cal/serving

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Ingredients

2 medium (about 1 lb), cut into 1-inch chunks Chinese eggplants
3 tbsp vegetable oil
4, minced garlic cloves
2, thinly sliced fresh red chili peppers
1 tbsp, minced ginger
3 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
1 tsp, mixed with 2 tbsp water cornstarch
2, thinly sliced green onions
1 tsp sesame oil

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 2 medium Chinese eggplants cut into 1-inch chunks and stir-fry for 5-6 minutes until they begin to soften and brown on edges.
Step 2: Add 4 minced garlic cloves, 2 thinly sliced fresh red chili peppers, and 1 tbsp minced ginger to the wok. Stir-fry for 1-2 minutes until fragrant.
Step 3: Stir in 3 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp sugar. Toss to coat the eggplant evenly and cook for another 2 minutes.
Step 4: Pour in the 1 tsp cornstarch mixed with 2 tbsp water, stirring continuously until the sauce thickens and coats the eggplant, about 1 minute.
Step 5: Remove from heat and drizzle 1 tsp sesame oil on top. Garnish with 2 thinly sliced green onions before serving hot.