Chinese Stir-Fried Eggplant
Chinese Stir-Fried Eggplant
The eggplant I used to eat in China was not heavily drenched in brown sauce, but was more lightly cooked, homestyle. This is veryeasy! The secret is SUGAR.


  • 2 Japanese eggplants (long and skinny, look in Asian markets if you can't find at your food store), cut into irregular hunks
  • 1 tsp chopped ginger
  • 3 spicy Thai peppers (they're red, small, and skinny)
  • handful chopped green onion
  • dash of soy sauce (about 1 tsp)
  • dash of rice vinegar (about 1 tsp)
  • dash of sesame oil (about 1/2 tsp)
  • salt, sugar, and pepper to taste


  1. Heat the oil, hot peppers, and ginger in a wok or frying pan.
  2. When hot, add the eggplant and stir-fry until thoroughly cooked. Eggplant should be very soft. Add more oil as needed.
  3. Add a bit of water to keep the eggplant moist, then add the remaining ingredients: soy sauce, vinegar, sesame oil, salt, sugar, pepper, and green onion. Taste to adjust the seasonings. The result should be much more mild than what is usually served at a Chinese restaurant.

Sometimes I cook this with potatoes. I also sometimes like to add flavorful mushrooms, like shiitake or oyster.




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