Stir-Fried Eggplant 炒茄子

Non-Oily Eggplant Prep
Affinity with Ginger

Cooking Asian dishes with Asian eggplants

Asian Eggplants

Eggplant is said to absorb a lot of oil in cooking, which causes many people to steer clear of it. This Chinese way of stir-frying the vegetable uses minimum oil and is flavorful, probably because  of the Ginger.

Eggplant seems to have an affinity for Ginger and this dish is really a recipe for Eggplant Stirs Ginger.  And it only takes four or five minutes to make, one the pep is done, so it’s a good dish for when you’re in a hurry.

Stir-Fried Eggplant



Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

1 pound Eggplant
2 tablespoons Oil for frying

Mixture 1:

1 clove Garlic
1 Green Onion
3 tablespoons fresh Ginger
½ teaspoon Salt

Mixture 2:

½ cup Stock or Water
1 tablespoon Soy Sauce
1 tablespoon Chinese Wine
½ tablespoon Sugar


Shaoxing WineFirst peel the Eggplant then cut into long strips, then cut these across making cubes abut an inch square and set aside.

Make Mixture 1 by peeling the slicing the Garlic and cutting the Onion crosswise in pieces about a quarter inch long.  Cut off about 2 inches of fresh Ginger root, reel and mince the Ginger finely to make about 3 tablespoons. Combine with the Salt and set aside.

Make Mixture 2, combining the Stock, Soy Sauce, Chinese Wine or Sherry and Sugar, mix well and set aside.

To cook, heat the wok until it is hot, then add the Oil.  When the Oil is hot, put in Mixture 1 and stir-fry a few seconds.

Put in the Eggplant cubes and stir-fry to coat with Oil and heat through, about 1 minute.  Adjust the heat as needed so they do not scorch.

Add Mixture 2, stir to combine and when it is boiling, cover and cook over low fire until the Eggplant cubes are tender, about 4 to 5 minutes.



2 thoughts on “Stir-Fried Eggplant 炒茄子

  1. Pingback: Chinese cuisine | Pacific Rim Gourmet

  2. Pingback: Stir-Frying, China's great cooking discovery | Pacific Rim Gourmet

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