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How to Make Stir-Fried Eggplant

Home-style stir-fried eggplant is simple and easy to learn, with straightforward ingredients. Some items are optional, but star anise is highly recommended.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Eggplant
  • Star anise (optional)
  • Dried small shrimp (optional)
  • Scallions (optional)
  • Ground meat (optional)
  • Soy sauce
  • Sugar (optional)
  • Vinegar (optional)
  • Rapeseed oil or peanut oil

Calculations

Before each preparation, determine how many servings you want to make. One serving is sufficient for 1-2 people.

Total Amounts:

  • Number of eggplants = Servings * 1.8
  • Star anise = Servings * 1
  • Dried small shrimp = Servings * Half a handful (held by an average man's hand)
  • Scallions = Servings * 2
  • Ground meat = Servings * 50 g
  • Soy sauce = Servings * 40 ml
  • Sugar = Servings * 5 g
  • Vinegar = Servings * 10 ml

Note: The quantities for oil and soy sauce are also indicated during the cooking process. You can cross-reference these to determine the exact amounts to add.

Instructions

  • Wash the eggplant and cut it in half lengthwise. Cut each half into diamond-shaped chunks. Place the cut eggplant in a bowl and set aside.
  • Wash the scallions, chop them into green onion pieces, and set them aside on the cutting board.
  • Slice the star anise and set it aside on the cutting board.
  • If using ground meat, stir-fry it in 10 ml of oil (use 15 ml if using lean meat only) over medium heat until it changes color (about 1 minute), then remove and set aside.
  • Heat the wok until all moisture has evaporated.
  • Pour in cooking oil, enough to cover the bottom of the wok by twice its depth (you can add more oil, but do not add less).
  • When the oil reaches about 60% heat, add the optional ingredients: star anise, dried small shrimp, and scallions.
  • If you are not using star anise or other optional ingredients, heat the oil to about 90% heat.
  • When the oil reaches 90% heat, pour the eggplant from the bowl into the wok and stir-fry using a spatula.
  • After stir-frying for about 40 seconds, hold the spatula suspended and parallel to the wok, and pour the soy sauce onto the spatula. Use about 2.5 spatulas per person (you can add less soy sauce, but do not add more, as it will become too salty).
  • When the eggplant becomes semi-soft (about 1 minute later), add back the pre-cooked ground meat and stir-fry quickly to mix evenly.
  • If you plan to add sugar and vinegar, add them now.
  • Continue stir-frying.
  • Once all the eggplant in the wok has changed color and become soft, remove it from the wok.

Additional Content

  • Due to the soy sauce, no additional salt is needed. Taste before serving; if it’s not salty enough, add a small amount of salt, and increase the soy sauce quantity next time.
  • If dried shrimp is added, reduce the amount of soy sauce accordingly.
  • When stir-frying this dish, maintain high heat throughout.
  • Important! Do not add water, or it will become boiled eggplant with poor texture. Use plenty of oil; do not use less.
  • If your home stove reaches 70% oil temperature and the temperature no longer rises significantly, proceed to the next step directly. There is no need to force it to reach 90% oil temperature.
  • Add sugar and vinegar at the final stage, stir-fry for 20 seconds, and then remove from heat. Avoid adding vinegar too early, or the acidity will evaporate.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.