Garlic Eggplant Stir-Fry Without Deep Frying
Cook Chinese-style garlic eggplant stir-fry with supermarket eggplant, soy sauce, vinegar, ginger, and optional vegetarian oyster sauce.
oyster sauce: 1 tbsp (optional). Substitution: Use vegetarian mushroom oyster sauce, or hoisin plus soy sauce for a sweeter fallback.
Cut eggplant into batons. Cook in a little oil with a splash of water and a lid until just tender.
Stir soy sauce, oyster sauce if using, vinegar, sugar, cornstarch, and water in a small bowl.
Add garlic and ginger to the pan, then pour in sauce and toss until the eggplant is glossy. Finish with green onion and chili crisp.
Globe eggplant, Italian eggplant, or Chinese eggplant all work.
Vegetarian mushroom oyster sauce is the best vegetarian replacement for oyster sauce.
Use zucchini if eggplant is unavailable, but cook it for less time.
Use hoisin plus soy sauce if oyster sauce is unavailable.
Eggplant: Aubergine, Chinese eggplant, Zucchini. Globe eggplant works; cut it smaller so it softens evenly.
Oyster sauce: Vegetarian mushroom oyster sauce, Hoisin plus soy sauce, Extra soy sauce plus sugar. Use vegetarian mushroom oyster sauce when keeping the dish vegetarian.
Rice vinegar: Black vinegar, White wine vinegar, Apple cider vinegar. Black vinegar gives a deeper, more Chinese pantry flavor.
Can I make garlic eggplant without deep frying?
Yes. A covered skillet with a little oil and water softens the eggplant well enough for home cooking.
It can be vegetarian if you use vegetarian mushroom oyster sauce or skip oyster sauce.
Eggplant absorbs oil quickly. Use moderate oil, add a splash of water, and cover the pan to steam-soften it.