Quick & Easy Chinese Hoisin Eggplant Stir-Fry

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!

5 from 10 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Side Dish

Cuisine Chinese

Servings as a side

Calories per serving 185 kcal

Ingredients

2 long Chinese eggplants or Japanese eggplants
¼ cup cornstarch or potato starch, add more if needed
3 tablespoon vegetable oil or any neutral oil
1 large red chili pepper chopped
1 large green chili chopped
½ teaspoon sesame seeds optional garnish

Stir-fry Sauce

3 tablespoon hoisin sauce
1 tablespoon Shaoxing Cooking Wine or dry sherry wine or chicken broth
1 teaspoon sesame oil
½ tablespoon regular soy sauce
2 cloves garlic minced

Instructions

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!

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