Wok-Fried Garlic Eggplant in Black Bean Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender eggplant stir-fried in a savory black bean sauce with garlic and scallions, delivering a rich umami-packed vegetarian dish. This Chinese recipe (vegetarian), ready in about 25 minutes, blends Chinese eggplant, vegetable oil, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 1 lb), cut into 2-inch strips Chinese eggplant
• 4 tbsp vegetable oil
• 5, minced garlic cloves
• 2 tbsp, rinsed and roughly chopped fermented black beans
• 1 tsp, minced ginger
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp (optional) chili garlic sauce
• 1 tsp sugar
• 1/4 cup water
• 2, chopped for garnish scallions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 2 medium Chinese eggplants cut into 2-inch strips and stir-fry for 6-8 minutes until the edges are golden and the flesh is tender.
2. Step 2: Push the eggplant to one side of the wok and add 5 minced garlic cloves, 2 tbsp rinsed fermented black beans chopped roughly, and 1 tsp minced ginger to the cleared space. Stir-fry for 1 minute until fragrant.
3. Step 3: Mix the garlic and black bean mixture into the eggplant, then add 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/4 cup water. Stir well and cook for 2-3 minutes until the sauce thickens and coats the eggplant.
4. Step 4: Stir in 1 tsp chili garlic sauce if using for heat, then remove from heat. Garnish with 2 chopped scallions and serve hot with steamed rice.