Sichuan-Style Spicy Eggplant Stir-Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 chili-garlic sauce with a hint of sweetness and umami from soy, creating a vibrant vegetable dish. This Asian fusion recipe (vegetarian), ready in about 30 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 220 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 220 cal/serving

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Ingredients

2 medium, cut into 1-inch chunks Chinese eggplants
3 tbsp vegetable oil
5 cloves, minced garlic cloves
1 tbsp, finely grated ginger
6, broken in half dried red chilies
2 tbsp doubanjiang (fermented chili bean paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2, sliced thinly for garnish green onions
1 tsp toasted sesame oil

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 2 medium cut Chinese eggplants (1-inch chunks) and stir-fry for 5-6 minutes until softened and slightly browned.
Step 2: Add 5 minced garlic cloves, 1 tbsp grated ginger, and 6 broken dried red chilies to the wok. Stir-fry for 1 minute until fragrant.
Step 3: Stir in 2 tbsp doubanjiang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Cook for 3 minutes, stirring frequently, until the sauce thickens and coats the eggplant.
Step 4: Remove from heat and drizzle 1 tsp toasted sesame oil over the stir-fry. Garnish with 2 sliced green onions and serve hot with steamed rice.