Easy Chinese Hoisin Eggplant Stir-Fry (30 Minutes)

Tender eggplant is coated in a sweet and savory hoisin sauce with a spicy kick. This easy Chinese hoisin eggplant stir-fry recipe is ready in just 30 minutes. Serve it as a quick main or side dish with rice and your favorite protein.

5 from 12 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Side Dish

Cuisine Chinese

Servings as a side

Calories per serving 185 kcal

Ingredients

2 long Chinese eggplants or Japanese eggplants
¼ cup cornstarch add more if needed
3 tablespoon vegetable oil or any neutral oil
1 large red chili pepper sliced
1 large green chili sliced
½ teaspoon sesame seeds toasted kind

Stir-Fry Sauce

3 tablespoon hoisin sauce
1 tablespoon Shaoxing Cooking Wine or dry sherry wine
1 teaspoon sesame oil toasted kind
½ tablespoon regular soy sauce
2 garlic cloves minced

Instructions

In a small bowl, whisk together the stir-fry sauce ingredients. Set aside.
Wash the eggplants with the skin on and pat them dry with paper towels. Slice the eggplant lengthwise into quarters, then into 2-inch-long wedges, and transfer to a large mixing bowl. Add the cornstarch and toss until each piece is evenly coated. If any uncoated spots remain, add 1-2 tablespoons more cornstarch.
Heat 2 tablespoons vegetable oil in a large pan over medium-high heat until shimmering. Add the eggplant and cook until tender and golden brown while still holding its shape, gently turning occasionally, about 12-15 minutes. Remove and set aside on a wire rack or a paper towel-lined plate.
Reduce to medium heat and heat 1 tablespoon vegetable oil. Once hot, add the red and green chilies and stir-fry for 15 seconds. Avoid inhaling the fumes directly, as the chilies may cause coughing.
Re-whisk the stir-fry sauce, pour it into the pan, and simmer until thickened and glossy, about 30 seconds. Add the cooked eggplant and gently toss with the sauce for 30 seconds until evenly coated. Remove from the heat.
Sprinkle with toasted sesame seeds and serve.

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