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!
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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.
- 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.
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
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.
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.
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.
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.
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
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.
Serve and enjoy your Eggplant Stir-Fry warm, preferably with steamed white rice!
Recipe FAQs
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.
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.
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.
More 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
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📖 Recipe
Eggplant Stir Fry
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
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.
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! 🍆👩🍳