Stir-Fried Chinese Eggplant with Black Bean Garlic Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

Sliced Chinese eggplant quickly stir-fried in a savory, umami-packed black bean and garlic sauce that perfectly balances salty and slightly sweet flavors. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs fresh garlic cloves, minced, ginger, minced, soy sauce 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 180 cal/serving

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Ingredients

3 medium (about 1 lb) Chinese eggplants, sliced into 1/2-inch strips
2 tbsp fermented black beans, rinsed and roughly chopped
4 fresh garlic cloves, minced
1 tbsp ginger, minced
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp brown sugar
4 tbsp vegetable oil
1/4 cup water
2 stalks scallions, sliced

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 medium Chinese eggplants sliced into 1/2-inch strips and stir-fry for 5-6 minutes until softened and edges are slightly golden.
Step 2: Push eggplant to the side of the wok and add remaining 1 tbsp vegetable oil. Add 4 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp rinsed and roughly chopped fermented black beans, stir-frying for 30 seconds until fragrant.
Step 3: Stir everything together and add 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1/4 cup water. Cook stirring constantly for 2-3 minutes until sauce thickens and coats the eggplant evenly.
Step 4: Remove from heat and sprinkle 2 sliced scallions over the top before serving immediately with steamed rice.