This eggplant stir-fry has creamy eggplant, shrimp, and bell pepper coated in a savory sauce.
I steamed the eggplant briefly before searing it, so it softens without needing so much oil.
It's ready in less than 30 minutes, perfect for a quick dinner with rice.
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Ingredients You'll Need
Notes and Substitutions
- Eggplant: Use the long and slender Chinese or Japanese variety as they tend to have thinner skin and fewer seeds. There's no need to peel them.
- Shrimp: I used large shrimp, peeled and deveined. You can use chicken, beef, or tofu instead. Cook separately before adding back at the end.
- Shaoxing wine: This Chinese cooking wine adds a little depth to the sauce. You can use dry sherry instead or leave it out.
- Sesame oil: Adds a nutty smell and flavor. Use toasted sesame oil, which is darker and more flavorful than regular sesame oil. You can leave it out if you don't have it.
- Chilies: Use bird's eye chilies or red pepper flakes. Adjust to your taste, or leave them out.
How to Make Eggplant Stir-Fry with Shrimp
Step 1: Make the sauce
In a small bowl, mix:
- 2½ tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- ½ cup water
- 2 teaspoons cornstarch
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon toasted sesame oil
Set aside.
Step 2: Steam the eggplant
Cut 1 pound of eggplant into large bite-sized pieces.
Heat a wok or large nonstick pan over medium-high heat.
Add the eggplant and 2 tablespoons of water.
Cover and steam for about 3 minutes, until slightly softened.
Add a little more water if the pan dries out before the eggplant softens.
Step 3: Sear the eggplant
Remove the cover and let the remaining water evaporate.
Add about 2 tablespoons of oil and gently toss to coat.
Sear for about 3 minutes, turning the pieces so they brown on both sides.
The eggplant should be tender but still hold its shape. Transfer to a plate.
Step 4: Sear the shrimp
Add a little oil to the same pan and raise the heat to high.
Lightly season 8 ounces of shrimp (peeled and deveined) with salt.
Sear for about a minute per side, until pink and opaque. Transfer to a plate. Larger shrimp may take longer.
Step 5: Sauté the aromatics
Lower the heat to medium-high.
Add 4 garlic cloves (minced), 1 teaspoon ginger (minced), and 1-2 sliced bird's eye chilies (if using).
Cook for about 30 seconds, stirring so the garlic doesn't burn.
Step 6: Stir-fry the vegetables
Add ½ red bell pepper and ½ onion (both cut into bite-sized pieces), along with 2 sliced scallions (white parts only).
Stir-fry for 1-2 minutes, until slightly softened but still crisp.
Step 7: Add the eggplant, shrimp, and sauce
Return the eggplant and shrimp to the pan.
Add the green parts of the scallions.
Stir the prepared sauce again to mix in any settled cornstarch, then pour it into the pan.
Step 8: Thicken the sauce
Let the sauce bubble for about a minute, gently tossing until it thickens and coats everything.
Add a little water if it gets too thick.
Add ground pepper to taste, then adjust the seasoning if needed. Turn off the heat.
Serve your eggplant stir-fry with shrimp over rice and enjoy!
Recipe FAQs
No. Chinese and Japanese eggplants have thin skin that softens as they cook. Leave it on to help the pieces hold their shape.
Not for this recipe. The eggplant goes straight into the pan with a little water to steam before searing.
Steam it briefly before adding oil. This softens the eggplant first, so you don't need to keep adding oil while waiting for it to cook.
More Chinese-Inspired Filipino Recipes
- Beef stir-fry: Beef slices cooked with onion and bell pepper in a savory sauce.
- Soy and ginger fish: Try the fried or steamed version.
- Salt and pepper shrimp: Crispy shrimp tossed with garlic, chilies, salt, and pepper.
- Pork asado: Pork cooked in a sweet and savory sauce with star anise.
- Siomai: Steamed dumplings with a pork and shrimp filling.
- Chili garlic shrimp: Shrimp cooked with garlic and chilies.
- Pata tim: Pork hock braised with mushrooms in a sweet soy sauce.
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📖 Recipe
Eggplant Stir-Fry with Shrimp
Equipment
- Wok or large nonstick pan
Ingredients
For the Stir-Fry:
- 1 pound eggplant cut into large bite-sized pieces
- 8 ounces shrimp peeled and deveined
- ½ red bell pepper cut into large bite-sized pieces
- ½ onion cut into large bite-sized pieces
- 4 garlic cloves minced
- 1 teaspoon fresh ginger minced
- 1-2 bird's eye chilies sliced; or ¼ teaspoon red pepper flakes (optional)
- 2 scallions sliced (white and green parts separated)
- Neutral oil
- 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
- 1 teaspoon toasted sesame oil optional
Instructions
- Mix all the sauce ingredients in a small bowl. Set aside.
- Heat a wok or large pan over medium-high heat. Add eggplant and 2 tablespoons water. Cover and steam for about 3 minutes, until slightly softened.
- Uncover and let the water evaporate. Add 2 tablespoons oil and sear for about 3 minutes, turning until lightly browned and tender but not mushy. Transfer to a plate.
- Raise the heat to high and add a little oil if needed. Lightly salt the shrimp and sear about a minute per side, until pink and opaque. Transfer to a plate.
- Lower the heat to medium-high. Cook garlic, ginger, and optional chilies for 30 seconds. Add bell pepper, onion, and scallion whites. Stir-fry for 1-2 minutes, until tender-crisp.
- Return eggplant and shrimp to the pan. Add scallion greens. Stir the sauce again, then pour it in.
- Gently toss for about a minute, until the sauce bubbles and thickens. Add a splash of water if too thick. Add pepper;taste and adjust. Turn off the heat.
Notes
- Eggplant: Use Chinese or Japanese eggplant for thinner skin and fewer seeds. No need to peel.
- Shrimp: Use large, peeled and deveined shrimp. Substitute chicken, beef, or tofu; cook separately before adding back.
- Shaoxing wine: Substitute dry sherry or leave it out.
- Sesame oil: Adds a nutty flavor. Use toasted, not regular sesame oil, or leave it out.
- Chilies: Use bird's eye chilies or red pepper flakes, or leave them out.
soom says
brilliant way of cooking the eggplant so its not a sponge for cooking oil. Thanks so much for this technique! I love eggplant♥
Nora Reyes says
So glad you found it helpful. Thanks! Enjoy!❤️
Myla says
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.
Nora Rey says
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! 🍆👩🍳