Stir-Fried Szechuan Eggplant with Garlic Chili Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender eggplant pieces stir-fried in a spicy and savory garlic chili sauce with a hint of sweetness and tang. This Chinese recipe (vegetarian), ready in about 25 minutes, pairs Chinese eggplant, vegetable oil, and 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 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 500g) Chinese eggplant
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tbsp ginger, finely minced
• 1 tsp Szechuan peppercorns, toasted and ground
• 4 dried red chilies, chopped
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1 tsp mixed with 1 tbsp water cornstarch
• 2 scallions, sliced for garnish
• 1 tsp sesame oil

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Instructions

1. Step 1: Cut 2 medium Chinese eggplants into 1-inch cubes. Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering.
2. Step 2: Add the eggplant cubes and stir-fry for 5-6 minutes until they start to soften and brown on the edges.
3. Step 3: Push eggplant to the side, add 4 minced garlic cloves, 1 tbsp minced ginger, 1 tsp ground toasted Szechuan peppercorns, and 4 chopped dried red chilies to the wok. Stir-fry for 30 seconds until fragrant.
4. Step 4: Mix in 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp brown sugar, and 1/4 cup water. Stir gently to coat the eggplant and cook for 3 more minutes until the sauce thickens slightly.
5. Step 5: Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook for another minute until the sauce thickens and coats the eggplant.
6. Step 6: Turn off heat, drizzle 1 tsp sesame oil, and garnish with 2 sliced scallions before serving.