Easy 20-min. Chinese Hoisin Eggplant Stir-Fry

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.

5 from 7 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 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!

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