Quick & Easy Chinese Hoisin Eggplant Stir-Fry

Name: Quick & Easy Chinese Hoisin Eggplant Stir-Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 long Chinese eggplants (or Japanese eggplants); 1/4 cup cornstarch (or potato starch, add more if needed); 3 tbsp vegetable oil (or any neutral oil); 1 large red chili pepper (chopped); 1 large green chili (chopped); 1/2 tsp sesame seeds (optional garnish); 3 tbsp hoisin sauce; 1 tbsp Shaoxing Cooking Wine (or dry sherry wine or chicken broth); 1 tsp sesame oil; 1/2 tbsp regular soy sauce; 2 cloves garlic (minced )

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Tender eggplant tossed in a flavorful sweet and savory sauce with a spicy kick. This quick and easy Chinese hoisin eggplant stir-fry is ready in 20 minutes with simple ingredients! It's restaurant quality and will save you money on takeout!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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💬 Reviews

This tasty Chinese eggplant recipe will convert anyone into an eggplant lover! In all honesty, I wasn't a fan of eggplant until this dish! The sweet, savory, and slightly spicy sauce is what makes this eggplant so delicious.

This hoisin glazed eggplant is served at Chinese restaurants and it's best served as a main or side dish with steamed rice and your favorite protein!

It's also a fantastic way to add more veggies and color to your diet! The best part about this eggplant recipe is that it's made with minimal ingredients in one-pan making for easy clean up!

If you want to add protein into this stir fry dish, feel free to add ground meat or broken up extra-firm tofu. Also, if you want to reduce the spice level, you can simply omit the chilis.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Chinese Eggplants or Japanese Eggplants: these eggplant varieties are usually longer and more slender than regular eggplants. Or substitute with 1 small regular eggplant as a last resort.
Cornstarch: to coat the eggplant so the sauce can stick to it. Or substitute with potato starch.
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Large Red Chili: to add some spice but if you're not a fan of spice, omit completely or substitute with red bell pepper.
Large Green Chili: or omit if you want this not spicy. Or substitute with green bell pepper.
Sesame Seeds: garnish. Or omit if you're allergic to sesame.

Stir-Fry Sauce

Hoisin Sauce: This adds a caramelized sweetness to our sauce. Do not confuse this sauce with Oyster sauce.
Shaoxing Wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
Sesame Oil: if you're allergic to sesame, omit.
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.
Garlic

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

Expert Tips

Pat dry the eggplant with paper towel to remove as much excess moisture as possible. Otherwise the cornstarch won't stick to the eggplant.
Slice the eggplant into thin wedges so they can quickly and easily cook. Undercooked eggplant does not taste pleasant and it's known to cause digestive issues.
Evenly coat the eggplant in starch ensuring no bald spots so the sauce can stick to the eggplant.
Prepare the sauce beforehand because the cooking process is fast.
Use a non-stick pan so the eggplant won't stick and for easy cleanup!
Be patient and gently when cooking the eggplant as it takes some time to cook it through.
Transfer fried eggplant to a wire rack or paper-towel lined plate to remove excess oil, which causes for soggy eggplant.

Instructions

Below are step-by-step instructions on how to make Chinese Hoisin Eggplant Stir-Fry:

Wash the whole eggplants with skin on 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 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 softened. Remove and transfer fried eggplant on a wire rack or paper-towel lined plate to remove excess oil.
On medium heat, add 1 tablespoon oil with both chillies and fry for 20 seconds. (Avoid inhaling the aroma from the chilis as they can cause you to cough).
Then pour in the stir-fry sauce and simmer for 30 seconds. Gently toss back in fried eggplant into sauce for 30 seconds. Remove off heat.
Garnish with sesame seeds. Enjoy!

Storage

Leftovers 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.
Freezer friendly? I don't recommend freezing eggplant because the eggplant will become mushy.

Pairing Suggestions

Chinese Hoisin Eggplant Stir-Fry serves well with:

starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles, soup noodles
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans, stir fried snow pea leaves or Chinese spicy garlic eggplant.
protein dishes like Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!

FAQ

Can I make Chinese eggplant stir fry in advance?

Chinese eggplant stir-fry can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.

Is eggplant supposed to be mushy?

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.

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