Chinese Hoisin Eggplant Stir-fry. Tender eggplant covered in a flavorful sweet savory sauce with a spicy kick. A delicious and easy 20 minute vegan side dish.
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This easy Chinese eggplant recipe will convert anyone into an eggplant lover! I’ll be honest, I was never really an eggplant fan until this dish. I've always been looking for delicious ways to enjoy this veggie in Chinese cuisine and after experimenting in the kitchen, this is it!
I highly recommend this hoisin glazed eggplant especially if you are new to this vegetable or want to add more fiber to your diet. This stir fry eggplant dish is incredibly easy to make and the sauce is so simple! In fact, this dish requires minimal ingredients and 20 minutes of your time. Saving you from spending $15 or more on Chinese takeout or at the Chinese restaurant.
This quick and simple recipe serves well as a main dish with white rice or noodles and protein. If you want to add protein to this dish, I recommend adding some ground chicken or pork.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Japanese eggplants: or substitute with Chinese eggplants or as a last resort, regular purple eggplant.
- Cornstarch or potato starch: avoid substituting all-purpose flour
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
- Red Chili: choose your favorite kind. This is adds some spice to the dish but if you're not a fan of spice, omit completely or substitute with red bell pepper.
- Green chili: any green chili will work. If you're not a fan of spice, substitute with green bell pepper.
- Sesame seeds
Stir-Fry Sauce
- Hoisin sauce: This adds a caramelized sweetness to our sauce. Do not confuse this sauce with Oyster sauce.
- Shaoxing wine: this is a Chinese rice wine. You may also substitute with Dry Sherry.
- Sesame oil
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Garlic
Expert Tips
- Slice the eggplant into thin wedges so they can quickly and easily cook. You don't want to eat undercooked eggplant as it's not pleasant and can cause digestive issues.
- Evenly coat the eggplant in starch ensuring no bald spots.
- Be patient and gently when cooking the eggplant and stir frying it in the sauce.
How to make Chinese Hoisin Eggplant Stir-Fry
- Wash the whole eggplant and pat dry with paper towel. Slice into thin wedges leaving the skin on. Transfer eggplant pieces to a large mixing bowl, coat eggplant with cornstarch or potato starch until each piece is evenly coated. Set aside.
- In a small bowl, combine stir-fry sauce ingredients. Set aside.
- Then heat 2 tablespoon of vegetable oil in a large non-stick pan or well seasoned wok on medium-high heat. Carefully lower eggplant into the hot oil and fry for 15 minutes until each piece has wilted and it’s softened. Remove and set aside.
- On medium heat, add 1 tablespoon oil and both chillies and fry for 20 seconds. Careful not to inhale the aroma from the chilis as they can cause you to cough.
- Then quickly pour in the stir-fry sauce and allow it to simmer for 30 seconds. Add back in the fried eggplant and gently toss until each eggplant piece is coated in sauce, no more than 30 seconds. Transfer to a serving dish and garnish with sesame seeds. Enjoy!
Storage & Reheating
Leftover eggplant will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
FAQ
If you overcook eggplant for too long, it will become mushy. But if you carefully follow my recipe, it’ll maintain its shape but it will soften with the sauce.
Other recipes you may like!
- Korean Mushroom Lettuce Wraps
- Chinese Spicy Garlic Eggplant
- Garlic Yu Choy
- Garlic Bok Choy
- Chinese Broccoli Stir Fry
- Steamed Garlic Bok Choy
📖 Recipe
Easy 20-min. Chinese Hoisin Eggplant Stir-Fry
Ingredients
- 2 long Japanese eggplants or sub with Chinese eggplants
- ¼ cup cornstarch or potato starch, add more if needed
- 3 tablespoon vegetable oil or any neutral oil
- 1 red chili pepper sliced
- 1 green chili sliced
- ½ teaspoon sesame seeds garnish
Sauce:
- 3 tablespoon hoisin sauce
- 1 tablespoon Shaoxing Cooking Wine or sub with Dry Sherry
- 1 teaspoon sesame oil
- ½ tablespoon regular soy sauce
- 2 cloves garlic minced
Instructions
- Wash the whole eggplant and pat dry with paper towel. Slice into thin wedges leaving the skin on. Transfer eggplant pieces to a large mixing bowl, coat eggplant with cornstarch or potato starch until each piece is evenly coated. Set aside.
- In a small bowl, combine stir-fry sauce ingredients. Set aside.
- Then heat 2 tablespoon of vegetable oil in a large non-stick pan or well seasoned wok on medium-high heat. Carefully lower eggplant into the hot oil and fry for 15 minutes until each piece has wilted and it’s softened. Remove and set aside.
- On medium heat, add 1 tablespoon oil and both chillies and fry for 20 seconds. Careful not to inhale the aroma from the chilis as they can cause you to cough.
- Then quickly pour in the stir-fry sauce and allow it to simmer for 30 seconds. Add back in the fried eggplant and gently toss until each eggplant piece is coated in sauce, no more than 30 seconds. Transfer to a serving dish and garnish with sesame seeds. Enjoy!
Leda
I love eggplant and was looking for a recipe specifically with hoisin sauce. This is delicious and I'll make it again and again. Next time, I may try cooking the eggplant in my enameled cast iron skillet to use just the required amount of oil. I had a very small non-stick skillet and it took awhile to sauté the eggplant. I used one Thai red chili without seeds and one jalapeno pepper without seeds. It's just the right amount of spice for me.
christieathome
Thank you so much for making my recipe, Leda! I am so glad you enjoyed it. That's a great idea and I'm sure the cast iron skillet will give it a beautiful flavor and even a char.
Janis
This recipe was delicious. I didn't have hoisin sauce, so I made an approximation from soy sauce, apple cider vinegar, molasses, peanut butter, sesame oil, siracha, garlic and Chinese 5 spice powder (from a different website).
christieathome
So happy to read this Janis! Thanks for making my recipe and glad you enjoyed it 🙂
Roz
Loved this recipe, I used potato starch instead of cornflour, worked well. My hubby even liked it and he doesn't like Aubergines... news to me lol Oh well.
christieathome
I am sooo happy to hear that you enjoyed this recipe! Potato starch is such a great idea and it makes it even crispier 🙂 Happy to hear the husband liked it! Woo hoo!!!!
bela
This was amazing! I didn't have any starch so I used flour instead. I also added in rice vinegar and ginger to the sauce, and mushrooms and cauliflower with the eggplant. so good!
christieathome
Thank you so much for your kind comment! I'm so glad it worked out! And yum those additions sound amazing!
Kate
This was delicious and easy to make! I didn't have any chiles but it was still super flavorful!
christieathome
So happy to read this Kate, thanks for making my recipe! Glad it was well enjoyed 🙂
Helene
Making it for the second time tonight ! Converted me to eggplant lover !
christieathome
Thanks so much Helene for the kind comment! I'm so glad you now enjoy eggplants!!!
Heidi | The Frugal Girls
I love the heat you've added to this dish. It really does give the other flavors such a fun kick in the pants!
Rosemary
When I was in undergrad I used to get Asian eggplant all the time!! I loved it so much