Wok-Fried Cantonese Eggplant with Garlic and Black Bean Sauce

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

Tender eggplant stir-fried in a bold garlic black bean sauce, a flavorful vegetable dish typical of Cantonese home cooking. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs Chinese eggplants, garlic cloves, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.

Ingredients

• 2 medium (about 12 oz), cut into 2-inch strips Chinese eggplants
• 4, minced garlic cloves
• 1 tbsp, rinsed and mashed fermented black beans
• 2 tbsp, light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 3 tbsp vegetable oil
• 1/4 cup water
• 2 stalks, chopped for garnish scallions

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until hot but not smoking. Add 12 oz cut Chinese eggplants and stir-fry for 5 minutes until they begin to soften and turn golden at edges.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp mashed fermented black beans to the wok, stir-frying for 1 minute until fragrant.
3. Step 3: Pour in 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water. Stir to combine and cook for another 3-4 minutes until the eggplant is tender and the sauce thickens slightly.
4. Step 4: Remove from heat, garnish with 2 chopped scallions, and serve hot with steamed rice.