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    Home » Vegetable Recipes

    Eggplant Stir Fry Recipe

    Published: Aug 27, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    This Eggplant Stir-Fry is so delicious with perfectly cooked shrimp and creamy, seared eggplant, without the need for excessive oil. Ideal for busy weeknights, this is a flavorful dish you can whip up in under 30 minutes!

    Eggplant Stir Fry with Shrimp on a plate
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore other Chinese-inspired Filipino dishes
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Eggplant Stir Fry with Shrimp
    Salt, pepper, water, and oil are not in the picture.

    Notes and substitutions

    • Eggplant: Use the long and slender Chinese or Japanese variety as they tend to have thinner skin and fewer seeds.
    • Shrimp: Large-sized shrimp are preferable for a meatier bite. If you're not a fan of shrimp, you can also use other proteins like chicken, tofu, or beef.
    • Shaoxing Wine: This optional ingredient adds depth and authentic flavor to the stir-fry. If unavailable, use another Chinese cooking wine or skip it altogether.

    How to make this recipe

    Step 1: Prepare sauce

    In a bowl, combine 2 ½ tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, ½ cup water, 2 teaspoons cornstarch, 1 tablespoon Shaoxing wine (optional), and 1 teaspoon toasted sesame oil. Mix well and set it aside.

    Mixing the ingredients for the sauce in a bowl.

    Step 2: Steam eggplant

    Heat a wok or non-stick skillet over medium-high heat. Add a pound of eggplant and about 2 tablespoons of water. Cover and steam until slightly softened, about 3 minutes

    Steaming the eggplant by adding a bit of water, then covering the wok.

    Step 3: Sear eggplant

    Remove the cover and let the rest of the water evaporate. Add about 2 tablespoons of oil and sear until lightly browned but not mushy, about 3 minutes. Set aside.

    Adding oil and searing the steamed eggplant in the wok.

    Step 4: Sear shrimp

    In the same pan, add a bit of oil. Sear 8 ounces of shrimp quickly over high heat for about a minute on each side. Set aside.

    Searing the shrimp in the wok.

    Step 5: Sauté aromatics

    Lower the heat to medium-high. Add 4 garlic cloves, 1 teaspoon minced ginger, and 1 or 2 bird's eye chilies. Sauté until fragrant, about 30 seconds.

    Sauteing the aromatics in the wok.

    Step 6: Stir fry vegetables

    Add the white parts of 2 scallions, ½ red bell pepper, and ½ yellow onion. Stir fry until slightly charred, about a minute, tossing constantly.

    Stir-frying the peppers and onions with the aromatics in the wok.

    Step 7: Combine

    Add the seared shrimp and eggplant, along with the green parts of the scallions and the prepared sauce. Be sure to give the sauce a quick stir to make sure the cornstarch hasn't settled at the bottom

    Pouring the sauce into the wok.

    Step 8: Thicken sauce

    Cook the sauce and let it thicken for about a minute while gently tossing them together. Add some ground pepper, then turn off the heat.

    Cooked Eggplant Stir Fry with Shrimp in the wok.

    Serve and enjoy your Eggplant Stir-Fry warm, preferably with steamed white rice!

    Scooping a portion of Eggplant Stir Fry with Shrimp using a spoon.

    Recipe FAQs

    Do you need to soak eggplant?

    Soaking eggplant in water is often recommended to prevent browning or to remove bitterness, especially in older, larger eggplants. The saltwater soak can help to take out some moisture, which may lead to a firmer texture when cooked. However, soaking may not be needed if you're using fresh, small eggplants and cooking them right away.

    How do I prevent the eggplant from absorbing too much oil?

    Quickly steaming the eggplant before searing it in the pan can significantly reduce its oil absorption. Typically, salting the eggplant slices beforehand also helps draw out moisture, decreasing the amount of oil they absorb during cooking.

    What makes a good stir-fry?

    A good stir-fry starts with fresh ingredients, cut uniformly for even cooking. High heat and quick cooking retain color and crispness. A balanced sauce adds layers of flavor without overshadowing the ingredients. Finally, proper technique like stirring consistently and avoiding an overcrowded pan ensures a well-cooked, flavorful dish.

    Explore other Chinese-inspired Filipino dishes

    • Beef Stir-Fry with Onions and Peppers: Tender slices of beef stir-fried with onions and bell peppers, often seasoned with soy sauce or oyster sauce.
    • Soy and Ginger Fish: Often steamed, this version is fried with a soy-based sauce with ginger and other aromatics.
    • Salt and Pepper Shrimp: Shrimp seasoned with a simple combination of salt and pepper, typically fried until crispy.
    • Pork Asado: A hearty dish with slow-cooked pork and a sweet and savory sauce with soy sauce, star anise, and brown sugar.
    • Siomai: Steamed dumplings filled with a mixture of ground pork, shrimp, and seasonings, often served with soy sauce, calamansi, and chili garlic oil.
    • Chili Garlic Shrimp: Shrimp cooked with a spicy and aromatic sauce made with chilies and garlic.
    • Pata Tim: Pork hock slowly braised with shiitake mushrooms in a sweet and savory sauce with soy sauce, brown sugar, and star anise.

    Other vegetable recipes you may like

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      Adobong Talong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Eggplant stir fry with shrimp on a plate scooped by a spoon.

    Eggplant Stir Fry

    A delicious stir-fry with perfectly cooked shrimp and creamy eggplant that doesn't require too much oil, ready in under 30 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Filipino
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 254kcal
    Author: Nora Rey
    Cost: $6-$8

    Equipment

    • Wok, skillet, or sauté pan

    Ingredients

    For the Stir-Fry:

    • 1 pound eggplant cut into large bite-sized pieces (see note)
    • ½ red bell pepper cut into large bite-sized pieces
    • ½ yellow onion cut into large bite-sized pieces
    • 8 ounces shrimp peeled and deveined (see note)
    • 4 cloves garlic minced
    • 1 teaspoon fresh ginger minced
    • 1-2 bird's eye chilies sliced or ¼ teaspoon red pepper flakes (adjust to taste)
    • 2 scallions sliced; white and green parts separated
    • Neutral oil for searing and sautéing
    • Salt and pepper to taste

    For the Sauce:

    • 2 ½ tablespoons soy sauce
    • 2 tablespoons oyster sauce
    • 1 teaspoon sugar
    • ½ cup water
    • 2 teaspoons cornstarch
    • 1 tablespoon Shaoxing wine optional (see note)
    • 1 teaspoon toasted sesame oil
    US Customary - Metric

    Instructions

    • Prepare the Sauce: In a bowl, combine soy sauce, oyster sauce, sugar, water, cornstarch, Shaoxing wine (optional), and sesame oil. Mix well and set it aside.
    • Steam the Eggplant: Heat a wok or non-stick skillet over medium-high heat. Add the eggplant and about 2 tablespoons of water. Cover and steam until slightly softened, about 3 minutes
    • Sear the Eggplant: Remove the cover and let the rest of the water evaporate. Add about 2 tablespoons of oil and sear until lightly browned but not mushy, about 3 minutes. Set aside.
    • Sear the Shrimp: In the same pan, add a bit of oil. Sear the shrimp quickly over high heat for about a minute on each side. Set aside.
    • Sauté the Aromatics: Lower the heat to medium-high. Add the garlic, ginger, and bird's eye chilies. Sauté until fragrant, about 30 seconds.
    • Stir Fry the Vegetables: Add the white parts of the scallions, red bell pepper, and onion. Stir fry until slightly charred, about a minute, tossing constantly.
    • Add the Shrimp, Eggplant, Scallions, and Sauce: Add the seared shrimp and eggplant, along with the green parts of the scallions and the prepared sauce. Be sure to give the sauce a quick stir to make sure the cornstarch hasn't settled at the bottom
    • Thicken the Sauce: Cook the sauce and let it thicken for about a minute while gently tossing them together. Add some ground pepper, then turn off the heat.

    Notes

    • Eggplant: Use the long and slender Chinese or Japanese variety as they tend to have thinner skin and fewer seeds.
    • Shrimp: Large-sized shrimp are preferable for a meatier bite. If you're not a fan of shrimp, you can also use other proteins like chicken, tofu, or beef.
    • Shaoxing Wine: This optional ingredient adds depth and authentic flavor to the stir-fry. If unavailable, use another Chinese cooking wine or skip it altogether.

    Nutrition

    Calories: 254kcalCarbohydrates: 15gProtein: 15gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 91mgSodium: 1240mgPotassium: 557mgFiber: 4gSugar: 7gVitamin A: 659IUVitamin C: 41mgCalcium: 69mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Myla

      September 11, 2023 at 10:33 pm

      5 stars
      The eggplant looks so creamy and delicious. I like how you cooked it without so much oil. I have to make this soon. Thanks for sharing as always.

      Reply
      • Nora Rey

        September 18, 2023 at 9:34 am

        Hi, Myla! You're very welcome! 😊 I'm thrilled to hear you're excited to try it. Cooking with less oil can be a healthier option. If you have any questions, don't hesitate to reach out. Happy cooking! 🍆👩‍🍳

        Reply
    5 from 1 vote

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