Wok-Fried Eggplant with Garlic and Chili Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 eggplant chunks wok-fried in a savory garlic-chili sauce with a touch of sweetness and freshness from scallions. This Chinese-inspired vegetarian recipe, 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 150 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 150 cal/serving

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Ingredients

2 medium (about 1 lb), cut into 1-inch chunks Chinese eggplant
3 tbsp vegetable oil
4 minced garlic cloves
1 tsp dried red chili flakes
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/4 cup water
2 chopped scallions
1 tsp mixed with 1 tbsp water cornstarch

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 1 lb 1-inch chunks of Chinese eggplant and stir-fry for 5-6 minutes until softened and lightly browned.
Step 2: Push eggplant to one side of the wok and add 4 minced garlic cloves and 1 tsp dried red chili flakes to the cleared space. Stir-fry for 30 seconds until fragrant.
Step 3: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water in a small bowl and pour over the eggplant mixture.
Step 4: Stir everything together and simmer for 2 minutes to allow the flavors to meld.
Step 5: Add the cornstarch slurry made from 1 tsp cornstarch mixed with 1 tbsp water and stir quickly to thicken the sauce, cooking for another 1 minute.
Step 6: Remove from heat and sprinkle 2 chopped scallions on top. Serve hot as a flavorful side dish with steamed rice.