Stir-Fried Chinese Eggplant with Garlic and Scallions

By AislePrompt Editorial · ·

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 strips of Chinese eggplant stir-fried with fragrant garlic and scallions in a savory soy sauce glaze. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs Chinese eggplant, 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

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Instructions

  1. Step 1: Cut 2 medium Chinese eggplants into 3-inch long, 1/2-inch thick strips. Set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced scallions, stir-fry for 30 seconds until fragrant.
  3. Step 3: Add the eggplant strips to the wok and stir-fry for 5-6 minutes until they start to soften and brown on the edges.
  4. Step 4: Stir together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 1/4 cup water. Pour the sauce over the eggplant and continue stir-frying for another 3-4 minutes until the sauce thickens and coats the eggplant.
  5. Step 5: Drizzle 1 tsp sesame oil and sprinkle 1/4 tsp red chili flakes (if using), toss well, and remove from heat. Serve immediately.

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