Sichuan-Style Stir-Fried Eggplant with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender eggplant pieces wok-fried in a spicy, garlicky Sichuan sauce that balances heat with umami richness. This Asian fusion recipe (vegetarian), ready in about 25 minutes, pairs vegetable oil, garlic cloves, minced, ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Ingredients

• 2 medium (about 1 lb) Chinese eggplants, cut into 1-inch chunks
• 4 tbsp vegetable oil
• 5 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp dried red chili flakes
• 1/2 tsp Sichuan peppercorns, toasted and ground
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 stalks scallions, thinly sliced
• 1 tsp cornstarch
• 1/4 cup water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. 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 6-8 minutes until softened and golden on edges, stirring frequently.
2. Step 2: Push eggplant to the side of the wok, add remaining 1 tbsp vegetable oil, then add 5 minced garlic cloves, 1 tbsp minced ginger, 1 tsp dried red chili flakes, and 1/2 tsp toasted ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour sauce into the wok and toss everything together.
4. Step 4: Cook for 2-3 minutes until the sauce thickens and coats the eggplant. Remove from heat and stir in 2 thinly sliced scallions before serving.